| Zucchini Oregano
1 1/2 pounds of zucchini, sliced
1 large tomato, chopped
2 tablespoons of minced shallots or green
onions (white part)
1 tablespoon of fresh lemon juice
1 1/2 teaspoon of fresh oregano, chopped or
1/2 teaspoon of dried
1 tablespoon of chopped flat parsley
Pepper to taste
3-4 tablespoons of butter and/or olive oil |
|
Sauté zucchini, tomato and shallots in skillet. Cook until zucchini is crisp but tender. Place in heated serving dish. In small bowl, combine lemon juice, oregano, parsley and pepper. Pour over zucchini and mix. |
