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2 lb. green zucchini, sliced
2 lb. green beans cut into bite-sized pieces
1/4 c. fine olive oil
5 scallions, chopped or 1 American red onion
4 tomatoes, skinned and chopped
1/2 c. fresh dill weed, chopped
salt and pepper to taste

In medium skillet with lid, heat olive oil and saute onion until
only soft. Add tomatoes, salt, pepper, and dill.

Simmer covered for 10 minutes. Add zucchini and green beans. Stir
in carefully with wooden spoon and cook on low heat for 20 minutes
until tender (but not mushy).

(Do not stir while cooking, but shake the pan occasionally from side
to side.) If there is excess liquid, uncover the pan to reduce it.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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