3 cucumbers, quartered lengthwise and seeded
1 tbsp. butter
1 tbsp. olive oil
1 clove garlic, minced
2 tomatoes, coarsely chopped
2 tbsp. minced fresh parsley

Steam the cucumbers just until tender. In a large, heavy skillet, saute the garlic in the butter and oil over medium heat until golden. Add the cucumbers and parsley and saute for 2 minutes. Push the cucumbers to one side and add the tomatoes, keeping them separate. Saute for 4 minutes. Serve the cucumbers topped with the tomatoes. Serves 4.