Sauteed Baby Zucchini With Squash Blossoms And Lemon Basil
By á-174942
Rate this recipe
4/5
(1 Votes)
Ingredients
- 3 tablespoons butter divided
- 1 pound baby zucchini halved lengthwise, and each half cut lengthwise into 3 wedges
- 1 1/2 teaspoons chopped fresh lemon basil or regular basil
- Fleur de sel (fine French sea salt)
- 18 zucchini squash blossoms (available at farmers' markets and some specialty foods stores)
Details
Servings 6
Preparation
Step 1
Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate.
Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
This recipe yields 6 servings.
Market tip: Buy a small pot of lemon basil at a nursery if it's not available at farmers' markets.
You'll also love
- Arctic Char With Horseradish... 4/5 (1 Votes)
- Sonny's Smoked Fish 4/5 (1 Votes)
- Banana Pepper Dip 3.8/5 (62 Votes)
- Substitute tomato juice 3.4/5 (36 Votes)
- Desserts - Grandma Bonnie... 4.1/5 (15 Votes)
- Lipton's Green Tea with Citrus 3.7/5 (23 Votes)
- Jacques Pépin Orange Soufflé... 3.8/5 (21 Votes)
- WEIGHT WATCHERS CRUSTLESS PUMPKIN... 3.8/5 (5 Votes)
Review this recipe