| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; finely chopped |
| 2 |
tb |
Unsalted butter or olive oil |
| 2 |
sm |
Zucchini; scrubbed and sliced thin (about 2 cups) |
| 2 |
|
Tomatoes; seeded and chopped fine (about 3/4 cup) |
| 2 |
tb |
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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