Zucchini with Cilantro and Cream

HÃ©lÃ¨ne Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called 'de pays de Corse Ivan Popoff.' Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort." While this is delicious on its own as a side dish, HÃ©lÃ¨ne also recommends it as a sauce spooned over roasted fish.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Milk/Cream Vegetable Side SautÃ© Zucchini Summer Cilantro Bon AppÃ©tit France Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

1/3 cup whipping cream
4 tablespoons chopped fresh cilantro
2 tablespoons (1/4 stick) butter
2 large garlic cloves, minced

Carbohydrate 8 g(3%)
Cholesterol 37 mg(12%)
Fat 13 g(19%)
Fiber 2 g(8%)
Protein 3 g(6%)
Saturated Fat 8 g(38%)
Sodium 25 mg(1%)
Calories 147

Preparation Melt butter in heavy large skillet over medium heat. Add garlic and sautÃ© 10 seconds. Add zucchini and 2 tablespoons cilantro; sautÃ© until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.

Zucchini with Cilantro and Cream

Ingredients

Nutrition facts