|1 tablespoon||Chopped fresh dill|
|Salt and white pepper|
Trim the ends of the zucchini and slice into ⅛-inch thick pieces. Saute in butter over medium heat until crisp-tender, 4 to 5 minutes. Sprinkle with dill and salt and white pepper to taste.
SALT LAKE CITY, COPPERBOTTOM INN FENDANT, GRAND VIN DU VALAIS, 82 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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