A delightful and easy-to-make dish featuring zucchini sautéed with a tangy salsa twist.
Heat the butter and olive oil in a large skillet over medium heat.
Using a mix of butter and olive oil adds flavor and prevents the butter from burning.
Add the chopped purple onion to the skillet and sauté until softened.
Stir frequently to ensure even cooking and prevent browning.
Stir in the minced garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Pour in the white wine and let it simmer for a minute.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Add the sliced zucchini, salt, pepper, and ground ginger. Stir to combine.
Cut the zucchini into even slices for uniform cooking.
Cover the skillet and cook over medium-low heat, stirring occasionally, until the zucchini is tender but still slightly firm.
Avoid overcooking to maintain a pleasant texture.
Stir in the salsa and honey, and cook for an additional 2-3 minutes until heated through.
Adjust the amount of salsa to your taste preference.
Serve the dish warm and enjoy.
Garnish with fresh herbs for added color and flavor.
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