Zucchini With Cilantro And Cream Recipe - Cooking Index
Zucchini With Cilantro And Cream Recipe - Cooking Index
My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called 'de pays de Corse Ivan Popoff.'
Type: Side dish| 2 tablespoons | 30ml | Butter - (1/4 stick) |
| 2 tablespoons | 30ml | Garlic cloves - minced (large) |
| 1 3/4 lbs | 794g / 28oz | Zucchini - trimmed, and |
| Cut into 1/3"-thick rounds | ||
| 4 tablespoons | 60ml | Chopped fresh cilantro |
| 1/3 cup | 78ml | Whipping cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Melt butter in heavy large skillet over medium heat. Add garlic and saute 10 seconds. Add zucchini and 2 tablespoons cilantro; saute 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.
Source:
Bon Appetit, May 2002
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