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.