Zucchini with Basil Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I enjoy cooking and have a big garden every year. I like to fix this colorful side dish that makes the most of fresh zucchini and carrots. —Annabelle Erhart of Missoula, Montana Ingredients:
1 cup chicken or vegetable broth |
2 garlic cloves, minced |
dash cayenne pepper |
2 small carrots, julienned |
4 medium zucchini, cut into 2-inch julienne strips |
1 teaspoon cornstarch |
1/4 cup 2% milk |
1/4 cup grated parmesan cheese |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/4 cup shredded part-skim mozzarella cheese |
Directions:
1. In a large saucepan, bring the broth, garlic and cayenne to a boil; cook, uncovered, until mixture is reduced by a third. Add carrots. Reduce heat; cover and cook for 4-5 minutes or until tender. Add zucchini; cover and cook for 8-10 minutes or until tender. Drain.
2. Combine the cornstarch and milk until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add Parmesan cheese and basil; stir gently. Sprinkle with mozzarella cheese. Yield: 6 servings.
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