Zucchini With Basil Cream

Name: Zucchini With Basil Cream
Ingredients: 1 cup chicken or vegetable 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 or 1 teaspoon dried basil; 1/4 cup shredded part-skim mozzarella cheese

10 ingredients

2 steps

Ingredients

1 cup chicken or vegetable 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 or 1 teaspoon dried basil
1/4 cup shredded part-skim mozzarella cheese

Directions

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.