2 zucchini, about 8 inches long
1 cucumber, 8 inches long
1/2 inch boiling water
3/4 tsp. salt
1/2 c. chopped green onions
1 tbsp. butter
1/2 c. dairy sour cream
1/8 tsp. pepper
Chopped parsley

Wash zucchini and cucumber. Cut into crosswise slices 1/4 inch thick. Put zucchini in a sauce pan with boiling water and salt. Cover; bring to boiling point, reduce heat and cook for 15 minutes or until almost tender. Add cucumber slices and cook only until crisp-tender, about 3 minutes. Drain if necessary. In the meantime, saute green onions in butter. Add to zucchini and cucumber along with sour cream and pepper. Mix lightly. Heat, but do not boil. Sprinkle with chopped parsley.