Guest guest Posted June 6, 2001 Report Share Posted June 6, 2001 * Exported from MasterCook * Lemon-Basil Pan Potatoes Recipe By :Susan Burns, Trenton, New Jersey Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium red potatoes 1 medium zucchini 1 tablespoon butter or 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 butter 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. Source: " Southern Living, June 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 4g Fat (56.1% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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