Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Zucchini |
| 2 tablespoons | Butter |
| 1 tablespoon | Chopped fresh dill |
| \N \N | 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.
PHILIPPE'S
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, .