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Categories:
butter shallots cream fresh basil lemon juice red wine vinegar Tabasco sauce salt zucchini tomatoes fresh basil
Viewed: 7 - Published at: 4 years agoIngredients
- 1 tablespoon butter
- 2 shallots, minced
- 23 cup cream or 23 cup creme fraiche
- 14 cup fresh basil, chopped or 3 teaspoons dried basil
- 1 teaspoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 14 teaspoon Tabasco sauce
- salt and pepper
- 34 lb zucchini, peeled and in 1/8 inch slices
- 2 medium tomatoes, peeled,seeded and cubed
- 1 tablespoon fresh basil, as garnish (omit if using dried)
Method
- Melt the butter in a large non-stick skillet over medium heat.
- Add shallots and cook 1 minute, stirring so that they do not burn;.
- Add cream and basil; heat to boiling, then reduce heat to simmer.
- Simmer, stirring occasionally, until thickened (5 to 10 minutes).
- Add lemon juice, vinegar, tabasco, salt and pepper.
- Stir in the zucchini and mix till well-coated.
- Add in the tomatoes, and mix well.
- You are not cooking the zucchini and tomatoes, only coating them in the warm sauce.
- Sprinkle with 1 TBS fresh basil garnish, if using.
- Serve immediately.
