Zucchini with Basil Cream

SUBMITTED BY: Annabelle Erhart

"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"

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PREP TIME	5 Min
COOK TIME	20 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup chicken 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
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.

FOOTNOTE

Nutritional Analysis: One serving (3/4 cup) equals 72 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 277 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.