Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Zucchini
2 tb Butter
2 tb Olive oil
6 Young carrots
3 Basil leaves; washed
-- patted dry and chopped
Salt and pepper; to taste

-------------------------GARNISHES------------------------------
Tomato wedges
Whole basil sprigs

"The tiny bush basil leaves are a perfect size to sprinkle whole over
crunchy vegetables. Or chop whole sweet basil leaves, adding them
off the heat to retain color and flavor."

Wash zucchini and cut into 1/4" strips. Put zucchini strips in
colander; sprinkle with salt. Let stand 10 minutes to extract bitter
juices.

Meanwhile, melt butter in a heavy skillet. Add oil and heat. Rinse
zucchini under running cold water and thoroughly pat dry.

Peel carrots and cut into 1/4" strips. Add carrots to skillet; saute
6 to 7 minutes, stirring, over high heat, or until barely tender
crisp. Turn heat down to medium and add zucchini. Cook, stirring,
another 4 minutes. Remove from heat; stir in chopped fresh basil. Add
salt and pepper.

Spoon onto heated serving platter. Garnish with tomato wedges and
whole basil sprigs.

Yield: 4 to 6 servings.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer Company, 1985. Pg. 5. ISBN 0-88862-788-2.
Posted by Cathy Harned.

Browse by categories