Ingredients:
1 tablespoon butter
2 shallots, minced
2/3 cup cream or 2/3 cup creme fraiche
1/4 cup fresh basil, chopped or 3 teaspoons dried basil
1 teaspoon fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon Tabasco sauce
salt and pepper
3/4 lb zucchini, peeled and in 1/8 inch slices
2 medium tomatoes, peeled,seeded and cubed
1 tablespoon fresh basil, as garnish ( omit if using dried)
Directions:
Melt the butter in a large non-stick skillet over medium heat.
Add shallots and cook 1 minute, stirring so that they do not burn;.
Add cream and basil; heat to boiling, then reduce heat to simmer.
Simmer, stirring occasionally, until thickened (5 to 10 minutes).
Add lemon juice, vinegar, tabasco, salt and pepper.
Stir in the zucchini and mix till well-coated.
Add in the tomatoes, and mix well.
You are not cooking the zucchini and tomatoes, only coating them in the warm sauce.
Sprinkle with 1 TBS fresh basil garnish, if using.
Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.