| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Onion, finely chopped |
| 2 | T | Unsalted butter or olive oil |
| 2 | Zucchini, scrubbed and | |
| sliced thin about 2 | ||
| cups | ||
| 2 | Tomatoes, seeded and chopped | |
| fine about 3/4 cup | ||
| 2 | T | Minced fresh mint, basil or |
| parsley leaves or a | ||
| combination | ||
| Salt and pepper |
INSTRUCTIONS
From: Fran <frich@TENET.EDU> Date: Wed, 7 Aug 1996 19:45:20 -0500 In a skillet, cook onion in butter over moderately low heat, stirring, until softened. Add zucchini and saute mixture over moderate heat, stirring, 3-5 minutes, or until the zucchini is just tender. Stir in tomatoes; cook mixture, covered, 1-2 minutes, o r until tomatoes are just heated through. Stir in the herbs and season with salt and pepper. EAT-L Digest 6 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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