1 med. carrot
1 med. zucchini
1 green onion, finely chopped
2 tsp. butter
2 tsp. lemon juice

1. Diagonally slice carrot. Cut zucchini into 1 inch chunks.

2. In 2 quart casserole, arrange zucchini in center with carrot around edge; sprinkle with green onion. Cook, covered, on high 4 minutes; stir. Cook, covered, 2-3 minutes until tender-crisp. Add butter, lemon juice, salt and pepper to taste. Makes 2 servings.