| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Vegetable | 6 | Servings |
INGREDIENTS
| 2 | Zucchini | |
| 2 | T | Butter |
| 1 | T | Chopped fresh dill |
| Salt and white pepper |
INSTRUCTIONS
Trim the ends of the zucchini and slice into 1/8-inch thick pieces. Saute in butter over medium heat until crisp-tender, 4 to 5 minutes. Sprinkle with dill and salt and white pepper to taste. PHILIPPE'S SALT LAKE CITY, COPPERBOTTOM INN FENDANT, GRAND VIN DU VALAIS, 82 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 10.2mg
Sodium: 6.8mg
Potassium: 188.7mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: 1.6g
Protein: <1g