| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Low-cal, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Zucchini |
| 2 | ts | Butter |
| 1 | Small onion, sliced and | |
| Separated into rings | ||
| 6 | tb | Yogurt or sour cream |
| 2 | tb | Chopped fresh parsley |
| 1/2 | ts | Crumbled oregano |
| Salt and freshly ground | ||
| Pepper | ||
| From the Record Searchlight by Millie Ellis Trim ends from |
INSTRUCTIONS
zucchini, in food processor or by hand, slice zucchini thin. In heavy skillet, melt butter over medium heat;Add onion and cook, stirring, until tender. Add zucchini and cook, stirring often, just until barely tender, about 5 minutes. Remove from heat and stir in yogurt, parsley, oregano, salt and pepper to taste. Stir to coat well and serve immediately. Posted to MM-Recipes Digest by "Robert Ellis" <[email protected]> on Feb 21, 1998
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