|
|
|
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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |