Zucchini with Basil Cream

Zucchini with Basil Cream

"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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Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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.

Footnotes

  • 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.

Reviews

Read all reviews 11
  1. 14 Ratings

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Most helpful positive review

I was pleasantly surprised when I made this recipe for the *RECIPE GROUP*... Not very eye appealing, but pretty tasty! Thanks! :)

Most helpful critical review

I was actually a little dissapointed in this recipe. It was realy lacking in flavor. The "creamy" part of it was pretty much non existant. Maybe if you upped the sauce and cheese by at least dou...

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I was pleasantly surprised when I made this recipe for the *RECIPE GROUP*... Not very eye appealing, but pretty tasty! Thanks! :)

I made this for Recipe Group. I did not cook the vegetables as long as I like them tender crisp. As the 'cream' part of this is almost non existent, I am not sure why it is even included as part...

I made this for our Gourmet Club dinner and everyone raved about it! I cooked the vegetables in advance and quickly sauteed them to reheat before preparing the sauce just before serving. This i...

I was very pleasantly surprised at how good this Recipe Group recipe turned out! I used skim milk and 1 tsp. dried basil since that was all I had. I liked the fact that there was very little c...

Followed the directions exactly and there were no left overs! Very good!

I loved this... it added a nice, creamy element to dinner without a lot of fat. I didn't have any mozzarella, so I just left it out and added a little extra parmesan (reduced fat), and I also u...

I was pleasantly surprised with this. I made it for Recipe Group and would have never chosen it on my own, not being a fan of creamed vegetables, but there isn't that much sauce. I cooked the ...

This was a very easy recipe that helps you use up that summer produce! My husband absolutely loved it. I didn't have cayenne pepper so I replaced it with chili powder. I also doubled the amo...

Very good and simple, but I thought it could use more spices.

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