Friday, July 3, 2015

I love Zucchini, Part 4

We're trying to grow a tiny herb and veggie garden next to the driveway. 
So far the basil is doing well, and my mom found a handy gadget to make quick work of chopping herbs:  five-blade herb scissors from Ball.  It's a fun way to get kids (and adults) involved in the cooking process!
Zucchini with Basil Cream
Serves 6
1 cup chicken broth
2 garlic cloves, minced
dash cayenne pepper
2 small carrots, julienned
4 medium zucchini, cut into 2-inch julienne strips
1 tsp cornstarch
1/4 cup 2% milk
1/4 cup grated Parmesan cheese
1 TBSP minced fresh basil or 1 tsp dried basil
1/4 cup shredded part-skim mozzarella cheese

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.

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.

1 comment:

quilt'n-mama said...

Looks yummy!
What a cool way to cut herbs as well! My basil didn't make it this year, I have no idea why! But we have parsley and chives that are doing well:)