1 1/2 lb. green beans
Salt
3 med. sized zucchini
4 tbsp. butter
3 tbsp. lemon juice
2 tbsp. soy sauce
1 tsp. sugar

Trim ends from beans; if beans are very long, cut in half. In skillet heat 2 teaspoons salt and 1 inch of water to boiling. Add green beans; heat to boil again. Reduce heat to low; cover and simmer 10 minutes or until tender-crisp. Drain. Set aside.

Cut zucchini lengthwise in quarters. Then dice into 2 inch sticks. In same skillet over high heat, in butter cook zucchini until tender-crisp. Add green beans, lemon juice, soy sauce and sugar. Heat through. Serve immediately.