Serves: 6
Total Calories: 79
Wash zucchini, remove stem and flowered end. Cut into diagonal, 1/4 -inch thick slices. In medium-size skillet with tight-fitting lid, bring water with salt and pepper to boil. Add zucchini and cook over medium-low heat, covered, for 10 minutes or until just crisp-tender (water should be nearly evaporated). Turn up heat to evaporate liquid, taking care not to scorch. Add butter or margarine, parsley, chives or dill weed and lemon juice, tossing gently to coat vegetable. Turn into heated serving dish.
This Zucchini With Fresh Herbs recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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