Middle Eastern Warm Zucchini Dip

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

1 Peel zucchini skin off.
2 Finely grate the zucchini using a mandolin.
3 Heat some vegetable oil and add the onions to the hot oil.
4 Once onions become translucent and golden in color, add zucchini.
5 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).
6 Let cook for another 2-5 minutes or so, or until squash is done.
7 Place in a bowl and enjoy with some pita bread.