Mingle Mangle (Warm Zucchini Salad)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 2 | each |
shallots
minced |
*
|
| ⅔ | cup |
heavy whipping cream
|
|
| ¼ | cup |
basil
fresh |
*
|
| 1 | tablespoon |
basil
fresh |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
red wine vinegar
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
salt and black pepper
|
*
|
| ¾ | pound |
zucchini
1/8 inch slices |
|
| 2 | medium |
tomatoes
peeled, seeded, cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 2 | each |
shallots
minced |
*
|
| 158 | ml |
heavy whipping cream
|
|
| 59 | ml |
basil
fresh |
*
|
| 15 | ml |
basil
fresh |
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
red wine vinegar
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1 | x |
salt and black pepper
|
*
|
| 340.2 | g |
zucchini
1/8 inch slices |
|
| 2 | medium |
tomatoes
peeled, seeded, cubed |
|
Directions
Melt the butter in a large heavy skillet over medium heat.
Add the shallots; cook 1 minute.
Add the cream and ¼ cup basil.
Heat to boiling; reduce the heat.
Simmer, stirring occasionally, until thick, about 10 minutes.
Add the lemon juice, vinegar, hot pepper sauce, and salt and pepper to taste.
Stir in the zucchini and toss it until well coated.
Add the tomatoes; toss lightly.
Sprinkle with the remaining 1 tablespoon basil.
Serve immediately.
