Zuke - Cream'd [S] 'Herbs

By Kwasome

A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon.

Ingredients

• 3 tablespoons unsalted butter
• 4 medium zucchini (about 1 1/3 pounds), rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below)
• 1/4 cup heavy cream
• 2 tablespoons minced fresh parsley leaves , tarragon, basil, or mint

Preparation

Step 1

Heat butter in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini; cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in heavy cream, herbs, and salt and pepper to taste. Simmer briefly until cream is absorbed. Serve immediately.