| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Jersey |
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Medium-size red potatoes |
| 1 |
md |
Zucchini |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
Olive oil |
| 4 |
|
Green onions; sliced |
| 1 |
tb |
Grated lemon rind |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/3 |
c |
Packed chopped fresh basil leaves or |
|
|
; fresh parsley |
INSTRUCTIONS
Cut potatoes in half. Place halves cut side down, and cut lengthwise into
1/8-inch-thick slices. Pat dry, and set aside.
Cut zucchini in half lengthwise. Place halves cut side down, and cut
crosswise into 1/4-inch-thick slices. Set aside.
Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add
potato slices, and cook 6 to 7 minutes or until browned.
Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3
minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.
Recipe by: Susan Burns, Trenton, New Jersey
Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@aol.com> on Jan
27, 1998
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