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Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 72
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 7 mg
  • Sodium:
  • 277 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g
  • Diabetic Exch:
  • 2 vegetable, 1/2 fat.

Zucchini with Basil Cream

I enjoy cooking and have a big garden every year. I like to fix this colorful side dish that makes the most of fresh zucchini and carrots. —Annabelle Erhart of Missoula, Montana

SERVINGS

 6

CATEGORY

 Low Fat

METHOD

 Other stovetop

PREP

 5 min.

COOK

 20 min.

TOTAL

 25 min.

INGREDIENTS

  • 1 cup chicken or vegetable broth
  • 2 garlic cloves, minced
  • Dash cayenne pepper
  • 2 small carrots, julienned
  • 4 medium zucchini, cut into 2-inch julienne strips
  • 1 teaspoon cornstarch
  • 1/4 cup 2% milk
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 cup shredded part-skim mozzarella cheese

DIRECTIONS

In a large saucepan, bring the broth, garlic and cayenne to a boil; cook, uncovered, until mixture is reduced by a third. Add carrots. Reduce heat; cover and cook for 4-5 minutes or until tender. Add zucchini; cover and cook for 8-10 minutes or until tender. Drain.
    Combine the cornstarch and milk until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add Parmesan cheese and basil; stir gently. Sprinkle with mozzarella cheese. Yield: 6 servings.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008