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.


Comments

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:)

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