Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Squash blossoms are extremely perishable; it's best to use them the day you buy them. Ingredients:
3 tablespoons butter, divided |
1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges |
1 1/2 teaspoons chopped fresh lemon basil or regular basil |
fleur de sel (fine french sea salt) |
18 zucchini squash blossoms |
Directions:
1. Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
2. *Available at farmers' markets and some specialty foods stores.
3. Market tip: Buy a small pot of lemon basil at a nursery if it's not available at farmers' markets.
|
|