Creamed Zucchini with Herbs
By America's Test KitchenPublished on September 13, 2011
Time
20 minutes
Yield
Serves 4
Ingredients
Before You Begin
A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon.
Instructions
- Heat butter in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini; cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in heavy cream, herbs, and salt and pepper to taste. Simmer briefly until cream is absorbed. Serve immediately.
Time
20 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For the best creamed zucchini recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. We removed excess moisture by either tossing slices with salt and letting them sit for 30 minutes or grating zucchini and wrapping it in several layers of paper towels or a large kitchen towel and squeezing. Even in a blazing hot pan, the zucchini would soon start to steam in its own juices if not salted or shredded and squeezed.
Before You Begin
A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon.
Instructions
- Heat butter in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini; cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in heavy cream, herbs, and salt and pepper to taste. Simmer briefly until cream is absorbed. Serve immediately.
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