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| | Eva Estes BXGT29B |
| 3 Esslöffel | butter |
| 1 Esslöffel | olive oil |
| 3 mittel | Zucchini; sliced thin (1 lb) |
| 1 | red bell pepper thin strips |
| 1 klein | Onion; halved, sliced thin |
| 1 | cloves garlic minced |
| 1 gross | Tomato;peeled, seeded, cut |
| | Into thin wedges |
| | Pn Oregano |
| 1/4 Tasse | parsley chopped |
| 1 klein | Lemon;peeled, seeded and cut |
| | Into paper thin slices |
| 1 Esslöffel | red wine vinegar |
| | Salt & freshly grnd pepper |
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Melt 1 tbl of the butter in the oil in a large heavy skillet over medium heat. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter to the skillet. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes. Add this to the zucchini. Add the remaining 1 Tbl butter to the skillet. Add the onion; cook over medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the zucchini mixture. Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before serving.
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