Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 tablespoon butter 1 tablespoon olive oil ½ small onion, minced 20 fresh pumpkin blossoms, halved lengthwise 2 tablespoons heavy cream 1 pinch salt to taste 1 tablespoon olive oil ½ small onion, sliced 1 medium zucchini, quartered and thinly sliced 2 medium fresh tomatoes, chopped 8 leaves fresh basil, thinly sliced
Nutrition Info
- 276.8 caloriescarbohydrate: 12.5 gcholesterol: 35.6 mgfat: 25.2 gfiber: 3.4 gprotein: 3.3 gsaturatedFat: 9 gservingSize: -sodium: 142.8 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes
Directions
-
Melt butter with olive oil in a skillet over medium heat. Add minced onion, cook, stirring frequently, until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove skillet from heat. Transfer contents to a blender, add cream, and blend until smooth. Season with salt and set aside.
Heat 1 tablespoon olive oil in a clean pan over medium heat. Cook sliced onion and zucchini until soft but not browned or sloppy, about 5 minutes.
Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.