Green Vegetables In Mustard Sauce(Makes 4 To 6 Servings)

• 4 medium zucchini, cut in 2 x 1/4-inch strips
• 1/4 c. minced shallots
• 1/3 c. butter
• 1 (9 oz.) pkg. frozen cut green beans, thawed
• 1 tsp. each: marjoram leaves, leaf thyme and salt
• 1/2 tsp. pepper
• 1/2 c. sour cream
• 1 to 2 Tbsp. coarse ground and sharp prepared mustard (such as Pommery)
• 2 tsp. flour
• tomato wedges for garnish

1. Cook zucchini and shallots in butter in large heavy skillet until tender.
2. Stir in green beans, marjoram, thyme, salt and pepper.
3. Heat, stirring occasionally, until hot through.
4. Combine sour cream, mustard and flour; stir into vegetables.
5. Heat and stir until hot and thickened.
6. Serve garnished with tomato wedges.

zucchini, shallots, butter, green beans, marjoram leaves, pepper, sour cream, coarse ground, flour, tomato wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245349 (may not work)