1 1/2 lbs. zucchini, sliced
1 lg. tomato, chopped
2 tbsp. minced shallots or green onion (white part)
1 tbsp. fresh lemon juice
1 1/2 tsp. fresh oregano, chopped or 1/2 tsp. dried
1 tbsp. chopped flat parsley
Pepper to taste
3-4 tbsp. butter and/or olive oil

Saute zucchini, tomato and shallots in skillet. Cook until zucchini is crisp but tender. Place in heated serving dish. In small bowl, combine lemon juice, oregano, parsley and pepper. Pour over zucchini and mix.