4-6 sm. zucchini
4 tbsp. butter
4-6 scallions, finely chopped including greens
1/2 c. sour cream
1/4 to 1/2 c. freshly grated Parmesan cheese
Salt and white pepper to taste

Wash and trim the ends from the zucchini. Cut lengthwise into thin strips and then into pieces about 1 1/2 to inches long. Heat butter in a large heavy skillet and add the chopped scallions. Reduce heat and saute 5 minutes.

Add zucchini and saute for 10 minutes more or until as tender as you like. Season with salt and white pepper and add the sour cream and Parmesan. Stir and keep over heat just until the sour cream is hot. If you heat too long or at too high a temperature, the sour cream will curdle. Serves 4-6.