| 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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