| 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" <rpearson@snowcrest.net> on
Feb 21, 1998
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