Zucchini With Cilantro And Cream
- 2 tablespoons butter - (1/4 stick)
- 2 large garlic cloves minced
- 1 3/4 pounds zucchini trimmed, and cut into 1/3"-thick rounds
- 4 tablespoons chopped fresh cilantro
- 1/3 cup whipping cream
- Salt to taste
- Freshly-ground black pepper to taste
Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.
This recipe yields 4 servings.
Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort.
While this is delicious on its own as a side dish, Hélène also recommends it as a sauce spooned over roasted fish.