Salt the zucchini to degorge it. Rinse, squeeze, and dry it, In a large skillet, melt 3 tablespoons of the better, add the shallots, onions, or scallions and zucchini. Toss for 4 to 5 minutes. Zucchini is ready to serve as soon as it is tender. Taste for salt and pepper. Zucchini may be completed to this point several hours in advance of serving. Set aside uncovered; cover when cool. Shortly before serving, reheat the zucchini by tossing it in the pan. Remove from heat and add the butter. Turn into hot dish and serve immediately. Serves 6-8. You may add garlic, sour cream, tomato sauce or fresh basil if you wish. ARKANSAS TODAY, CHANNEL 11, KTHV 09/12/1990 "COOKING WITH DON BINGHAM" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 2.1mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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