4 c. diced zucchini
1 (10 oz.) pkg. frozen peas
2 tbsp. butter
1 chicken bouillon cube
2 tbsp. hot water
1 tsp. chopped chives
1 tsp. chopped parsley
Salt & pepper to taste

In a large non-stick skillet, saute zucchini and peas in butter for 5 minutes. Dissolve bouillon cube in 2 tablespoons water; add to vegetables. Cover skillet and cook another 3 minutes or until vegetables are barely tender. Stir in chives and parsley. Serves 6.