• 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.