Middle Eastern Warm Zucchini Dip - cooking recipe

Ingredients

2 cups grated zucchini (Italian marrow zucchini)
3/4 cup diced onion
1 maggi chicken bouillon cube (use 1/2 of cube, then if preferred add 2nd half of cube)
1/4 - 1/2 teaspoon dried and crushed mint (optional)
1/8 cup vegetable oil

Preparation

Peel zucchini skin off.
Finely grate the zucchini using a mandolin.
Heat some vegetable oil and add the onions to the hot oil.
Once onions become translucent and golden in color, add zucchini.
Let zucchini cook for about 10 minutes or until soft and tender and then add the Maggi cube and mint(rubbing dried mint between your hands to grind it down).
Let cook for another 2-5 minutes or so, or until squash is done.
Place in a bowl and enjoy with some pita bread.