- 3 medium zucchini, sliced 3/8″ thick
- 1/4 cup chopped onion
- 1 tablespoon butter or margarine
- 1 tablespoon snipped parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon dried dill weed
In a covered saucepan, cook zucchini and onion in small amount of bioling light ly salted water about 5 minutes or just till tender. Drain well. Add butter or margarine, parsley, lemon juice, and dill weed; sprinkle with a little salt and pepper. Toss to coat.