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Lemon-Basil
Pan Potatoes
From: Karen C.
GreenleeServing Size: 5
- 2 medium-size red potatoes
- 1 medium zucchini
- 1 tablespoon margarine
- 1 tablespoon olive oil
- 4 green onions -- sliced
- 1 tablespoon grated lemon rind
- 1/4 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 1/8-inch-thick
slices.
Pat dry, and set aside.
Cut zucchini in half lengthwise.
Place halves cut side down, and cut crosswise into 1/4-inch-thick
slices.
Set aside.
Melt margarine in oil in a 10-inch 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.
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