Title: Sauteed zucchini with yogurt & herbs
 Categories: Low-cal, Vegetables
      Yield: 6 Servings
 
      1 lb Zucchini
      2 t  Butter
      1    Small onion, sliced and
           Separated into rings
      6 T  Yogurt or sour cream
      2 T  Chopped fresh parsley
    1/2 t  Crumbled oregano
           Salt and freshly ground
           Pepper
 
                From the Record Searchlight by Millie Ellis Trim ends
  from zucchini, in food processor or by hand, slice zucchini thin. In
  heavy skillet, melt butter over medium heat;Add onion and cook,
  stirring, until tender. Add zucchini and cook, stirring often, just
  until barely tender, about 5 minutes. Remove from heat and stir in
  yogurt, parsley, oregano, salt and pepper to taste. Stir to coat well
  and serve immediately.