G. Granaroli XBRG76A 1 md Zucchini -- sliced fairly thin

2 tablespoon Butter

6 lg Potatoes -- boiled and skinned

4 tablespoon Olive oil

6 Slices bacon

Salt and pepper to taste

In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop the bacon and return to pan. Add sliced zucchini, butter and oil. Sautee until slightly soft. In a large serving bowl, slice the potatoes about 1/2" thick. Add bacon-veggie mixture, salt and freshly ground pepper and mix well. Serve hot or warm. *You may also use sliced onions in this recipe. Add them with the zucchini.