| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Low-cal, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Zucchini |
| 2 | t | Butter |
| 1 | Small onion, sliced and | |
| Separated into rings | ||
| 6 | T | Yogurt or sour cream |
| 2 | T | Chopped fresh parsley |
| 1/2 | t | Crumbled oregano |
| Salt and freshly ground | ||
| Pepper |
INSTRUCTIONS
From the Record Searchlight by Millie Ellis Trim ends from zucchini, in food processor or by hand, slice zucchini thin. In heavy skillet, melt butter over medium heat;Add onion and cook, stirring, until tender. Add zucchini and cook, stirring often, just until barely tender, about 5 minutes. Remove from heat and stir in yogurt, parsley, oregano, salt and pepper to taste. Stir to coat well and serve immediately. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 21, 1998
A Message from our Provider:
“Jesus: If only you knew . . .”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 33
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 3.4mg
Sodium: 56.3mg
Potassium: 237.8mg
Carbohydrates: 4.5g
Fiber: 1.2g
Sugar: 2.8g
Protein: 1.2g