1 lb. string beans
2 sm. zucchini
1/3 c. chicken stock
2 tbsp. butter
2 tbsp. parsley, chopped
1/4 tsp. butter
Salt and pepper to taste

Cook string beans in boiling, salted water until tender. Drain. Rinse with cold water. Dry on paper towels. Cut zucchini in half horizontally. Slice halves into julienne strips about 2 to 3 inches long. Heat chicken stock in a skillet. Add zucchini and cook, stirring constantly, just until tender. Drain.

Melt butter in a skillet. Add string beans and zucchini and cook over medium heat until heated through. Add parsley, butter, salt and pepper and mint to taste. Makes 6 servings.