Herbed Zucchini

Serves: 6
Total Calories: 79


8 zucchini small (about 2 pounds)
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter or margarine, melted
2 tablespoons parsley finely chopped fresh
1 tablespoon chives minced or 1 teaspoon dried dill weed
1 tablespoon lemon juice


Cut zucchini into diagonal, 1/4-inch thick slices. In a medium skillet with a tight-fitting lid, bring water with salt and pepper to a boil. Add zucchini, cover and cook over medium-low heat for 10 minutes until just crisp-tender (water will be almost evaporated). Increase heat and cook until water has evaporated, being careful not to scorch. Add butter, parsley, chives or dill, and lemon juice, tossing gently to coat zucchini.

Nutritional Facts:

Serves: 6
Total Calories: 79
Calories from Fat: 67

This Herbed Zucchini recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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