Recipe - Lemon-Basil Pan Potatoes

2 Mediumsize red potatoes
1 md Zucchini
1 tablespoon Butter or margarine
1 tablespoon Olive oil
4 Green onions; cut or sliced up
1 tablespoon Grated lemon rind
One fourth teaspoon Salt
1/8 teaspoon Pepper
1/3 cup Packed chopped fresh basil
leaves or
; fresh parsley

Cut potatoes in half. Place halves cut side down, and cut lengthwise into
1/8inchthick slices. Pat dry, and set aside.

Cut zucchini in half lengthwise. Place halves cut side down, and cut
crosswise into 1/4inchthick slices. Set aside.

Melt butter in oil in a 10inch 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 MCRecipe Digest V1 #1047 by Suzy Wert SuzyWert@aol.com on Jan
27, 1998