INGREDIENTS

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