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
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.