Lemon-basil pan potatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Medium-size red potatoes | |
| 1 | medium | Zucchini |
| 1 | tablespoon | Butter or margarine |
| 1 | tablespoon | Olive oil |
| 4 | Green onions; sliced | |
| 1 | tablespoon | Grated lemon rind |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅓ | cup | Packed chopped fresh basil leaves or |
| ; fresh parsley | ||
Directions
Cut potatoes in half. Place halves cut side down, and cut lengthwise into ⅛-inch-thick slices. Pat dry, and set aside.
Cut zucchini in half lengthwise. Place halves cut side down, and cut crosswise into ¼-inch-thick slices. Set aside.
Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add potato slices, and cook 6 to 7 minutes or until browned.
Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3 minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.
Recipe by: Susan Burns, Trenton, New Jersey Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@...> on Jan 27, 1998