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

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