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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.