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Directions: Cut ends off zucchini and slice, lengthwise, in very thin slices.
Put in colander and sprinkle with salt. Stand for 15 minutes to
allow zucchini to disgorge juices. Taste zucchini and if it is too
salty, rinse well under cold water. Drain well. Heat butter in a
frypan, add pepper and toss slices for a few minutes until they are
hot. Serve at once. Bon-Appetit, Exec.Chef. Magnus Johansson
| Ingredients:
10 small Straight green zucchini 4 tb Butter
1 Teaspoon(s) Salt Pepper |
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