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Zucchini w/Herb Lemon Sauce
2 medium zucchini, cut into 3 inch strips, about 1 pound
1 medium onion, sliced
2 tablespoons of vegetable oil
1 tablespoon of cornstarch
1 cup of cold milk
2 tablespoons of butter or margarine
2 tablespoons of lemon juice
1 tablespoon of chopped fresh parsley
3/4 teaspoon of dried whole dill weed
1/4 teaspoon of salt
1/8 teaspoon of pepper |
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Sauté the zucchini and onion in oil in a large skillet 5 minutes or until crisp tender. Set aside. Combine the cornstarch and milk in a small saucepan, beat, using a wire whisk, until well blended. Add butter, cover and bring to a boil. Uncover and boil 1 minute, stirring constantly. Remove from heat, and stir in remaining ingredients. Transfer zucchini mixture to a serving bowl. Pour sauce over top, toss lightly. Serve immediately. 4 servings
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Basic-Recipes.com
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