Zucchini in Herbed Cream
Wanting to make something a little more substantial and elegant out of your bounty of summer quash? When your zucchini plants are going like crazy, it is easy to get tired of all the normal squash recipes. Take up zucchini to the next level, with this luscious Zucchini in Herbed Cream. Got this from a friend who lives on a beautiful, Civil War era farm in Tennessee. This recipe whips together in seconds and tastes fantastic! Low carb, gluten free and totally delicious!
- 2 fresh zucchini
- 1-3 garlic cloves, crushed
- freshly cracked pepper
- fresh oregano, basil, chervil, chives, or any other herb
- sea salt
- EVOO
- 1-2 tablespoons of heavy whipping cream
In a large, flat bottomed skillet, drizzle EVOO, and heat on medium. Put crushed garlic cloves into olive oil and lightly saute. While that is heating up, thoroughly wash the zucchini off. Cut lengthwise into 4 long pieces, then slice into 1/4 inch slices.
Throw sliced zucchini in the pan, and saute gently. Season with sea salt and cracked pepper to taste. Cook to a luscious crisp tender.
Select herbs from garden and wash. As zucchini reaches crisp tender, add heavy whipping cream, then chop herbs right over the skillet and unto the zucchini. Stir to meld flavor and serve.
This simple recipe can be adapted to any summer squash and herb combination you have in your garden! Enjoy, winter's coming!