| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Squash |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Zucchini; sliced 3/8" thick |
| 1/4 |
c |
Chopped onion |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
Snipped parsley |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Dried dill weed |
INSTRUCTIONS
In a covered saucepan, cook zucchini and onion in small amount of bioling
lightly salted water about 5 minutes or just till tender. Drain well. Add
butter or margarine, parsley, lemon juice, and dill weed; sprinkle with a
little salt and pepper. Toss to coat.
Recipe by: BHG dieters cookbook, p. 180 Posted to MC-Recipe Digest V1 #732
by Diana Stephens <mdstephe@ix.netcom.com> on Aug 9, 1997
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