4 med. zucchini
1 tsp. salt
1 sm. onion, chopped
1/4 c. butter
1/4 tsp. salt
1/2 c. sour cream
1/4 tsp. basil

Shred the zucchini in a food processor. Place in a colander and sprinkle with the salt. Let stand 10 minutes. Press out as much liquid as possible and spread on paper towels and allow to drain.

Melt the butter in a 10-inch skillet over medium heat. Saute the onion for 1 minute. Add zucchini and salt. Cook, stirring occasionally, until just tender, about 6 minutes. Remove from heat. Stir in sour cream and basil. Serve immediately. Makes 4 (1/2 cup) servings.