Title: Zucchini and Lemon Salad
Categories: Salads, Mimi
Yield: 4 Servings

EVA ESTES BXGT29B
3 tb Butter
1 tb Olive oil
3 md Zucchini; sliced thin (1 lb)
1 Red bell pepper; thin strips
1 sm Onion; halved, sliced thin
1 Garlic clove; minced
1 lg Tomato;peeled,seeded,cut
Into thin wedges
pn Oregano
1/4 c Parsley; chopped
1 sm Lemon;peeled, seeded and cut
Into paper thin slices
1 tb Red wine vinegar
Salt & freshly grnd pepper

Melt 1 tbl of the butter in the oil in a large heavy skillet over medium
heat. Add the zucchini; cook, tossing constantly, until just wilted, about
3 minutes. Transfer to a large bowl. Add 1 Tbl butter to the skillet. Add
the red pepper. Cook over medium-low heat until almost tender, about 5
minutes. Add this to the zucchini. Add the remaining 1 Tbl butter to the
skillet. Add the onion; cook over medium-low heat for 1 minute. Add the
garlic; cook 5 minutes. Add this to the zucchini mixture. Toss the tomato
with the oregano in the skillet over medium-high heat for 1 minute. Add
this to the zucchini mixture along with the parsley, sliced lemon, and
vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before
serving.