Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes
Description
If you have an abundance of pumpkin blossoms in your yard, try this delicious summer vegetarian main with sauteed zucchini, pumpkin blossom cream sauce, and tomatoes.
Ingredients
•
1 tablespoon butter
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1 tablespoon olive oil
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1/2 small onion, minced
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20 fresh pumpkin blossoms, halved lengthwise
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2 tablespoons heavy cream
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1 pinch salt to taste
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1 tablespoon olive oil
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1/2 small onion, sliced
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1 medium zucchini, quartered and thinly sliced
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2 medium fresh tomatoes, chopped
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8 leaves fresh basil, thinly sliced
Directions
1
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.
2
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.
3
Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.