| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Medium-size red potatoes |
| 1 |
|
Zucchini |
| 1 |
T |
Butter or margarine |
| 1 |
T |
Olive oil |
| 4 |
|
Green onions, sliced |
| 1 |
T |
Grated lemon rind |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1/3 |
c |
Packed chopped fresh basil |
|
|
leaves or |
|
|
fresh parsley |
INSTRUCTIONS
Cut potatoes in half. Place halves cut side down, and cut lengthwise
into 1/8-inch-thick slices. Pat dry, and set aside. Cut zucchini in
half lengthwise. Place halves cut side down, and cut crosswise into
1/4-inch-thick slices. Set aside. Melt butter in oil in a 10-inch
nonstick skillet over medium heat. Add potato slices, and cook 6 to 7
minutes or until browned. Stir in zucchini, green onions, and next 3
ingredients. Cover and cook 3 minutes. Remove from heat, and stir in
basil. Makes 4 to 6 servings. Recipe by: Susan Burns, Trenton, New
Jersey Posted to MC-Recipe Digest V1 #1047 by Suzy Wert
<SuzyWert@aol.com> on Jan 27, 1998
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