zucchini with summer herbs
(1 RATING)
If you have ever grown zucchini in your garden,you know what's coming.zucchini are like toddlers-you have to watch them every minute.if you take your eyes off them,even for just a few hours of sleep,they get way too big and nearly inedible. make this dish, a fine accompaniment for grilled chicken or fish,when these summer vegetables are small,tender,and flavorful.
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prep time
5 Min
cook time
25 Min
method
---
yield
4 to 8
Ingredients
- 10/12 - small zucchini scrubbed but not peeled
- 1 - tablespoon dijon mustard
- 1 cup - heavy cream or evaporated skim milk
- 2 - tablespoons unsalted butter
- 2 - tablespoons chopped fresh tarragoh or dried tarragon
- 1 - tablespooh minced fresh parsley
- - salt and pepper to taste
How To Make zucchini with summer herbs
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Step 1Grate zucchini in food processor or hand grater.you should have about 2 cups grated.whisk together mustard and cream in a small bowl.
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Step 2Heat butter in heavy-skillet over med heat.add zucchini,and saute it,stirring often, for 5 min.add mustard/cream mixture.bring to a gentle simmer and simmer,uncovered,5 min,stirring occasionally,until zucchini has absorbed much of the sauce and mixture has thickened.add tarragon,parsley,salt and pepper,stir to blend.transfer to a serving bowl, and serve hot.
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Vegetables
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