- 4 cups cut green beans (1-inch pieces)
- 1 small onion, diced
- 1/4 cup butter, cubed
- 2 small zucchini, cut into 1/4-inch slices
- 4 bacon strips, cooked and crumbled
- Salt and pepper to taste
- Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain.
- In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through. Yield: 6 servings.
Originally published as Green Beans with Zucchini in Reminisce September/October 2002, p48
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