Zucchini Dish

1. Slice zuccini.  Put it with lots of margarine over medium or medium low heat. The idea is to boil/steam the zuccini in its own juice and the
margarine.

2. Drain the zuccini, put it in a serving or keeping-warm bowl, and pour
this “devil sauce” over it:

3 tbsp margarine, melted over low heat until barely bubbling.
1 tbsp prepared brown mustard
1 tsp Worchestershire sauce
1 tbsp chopped parsley
1 tbsp minced onion
1 tsp garlic powder
1 cup chicken gravy (I used the chicken gravy mix from Costco, which has
something like 5g carb per quarter cup of gravy after it’s made up —
i.e. 2 tbsp of the dry mix). Mix the gravy powder in water and stir it
in last, then let it all thicken together in the pan.

NOTES:

The amounts don’t seem to be critical. For everything except the gravy I
just sorta dumped stuff in the pan and guestimated the measurements.

This sauce also adds a nice flavor to a dip/spread made of canned tuna
mashed with cream cheese. In fact what I had for lunch today was the
zuccini devil with a scoop of tuna-cream-cheese on top, the whole heated
in the microwave, quite yummy.

BTW, the original recipe for this sauce calls for beef boullion instead of
chicken gravy and for a tbsp of chopped “celery tops”, both of which I
didn’t try.