| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Zucchini |
| 2 |
tb |
Butter |
| 1 |
tb |
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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