Slice zucchini about ⅛-inch thick into rounds. Slice onion.
Heat butter or ghee in a large sauté pan (one with a fitted lid) on medium heat.
Add zucchini and onion along with a splash of water, and cook until starting to soften, about 5 minutes.
Add ketchup and sprinkle on the sugar, Italian herbs, salt, and black pepper. Mix well. Add 2 tablespoons of water and cover. Cook covered about 10 minutes, stirring occasionally, until zucchini is soft.
Sprinkle on the parmesan cheese and cook covered until melted, about a minute.
Serve and enjoy.
Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. Ghee is generally safe for people with lactose intolerance. It has a high smoke point of 485 degrees Fahrenheit and it is shelf stable at room temperature.Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.Italian herbs can be exactly that, or herbs de Provence, or any combination of oregano, rosemary, tarragon, savory, or thyme.
MAKE THIS VEGAN!
Substitute butter or ghee with olive oil. Omit the cheese, use vegan cheese substitute, or sprinkle on some crushed nuts instead.