Name: Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Butter - 1 tablespoon; Olive oil - 1 tablespoon; Onion, minced - ½ small; Fresh pumpkin blossoms, halved lengthwise - 20; Heavy cream - 2 tablespoons; Salt to taste - 1 pinch; Olive oil - 1 tablespoon; Onion, sliced - ½ small; Zucchini, quartered and thinly sliced - 1 medium; Fresh tomatoes, chopped - 2 medium; Fresh basil, thinly sliced - 8 leaves

Ingredients for - Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes

1. Butter 1 tablespoon

2. Olive oil 1 tablespoon

3. Onion, minced ½ small

4. Fresh pumpkin blossoms, halved lengthwise 20

5. Heavy cream 2 tablespoons

6. Salt to taste 1 pinch

7. Olive oil 1 tablespoon

8. Onion, sliced ½ small

9. Zucchini, quartered and thinly sliced 1 medium

10. Fresh tomatoes, chopped 2 medium

11. Fresh basil, thinly sliced 8 leaves

How to cook deliciously - Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes

1 . Stage

Melt butter with olive oil in a skillet over medium heat. Add minced onion; cook, stirring frequently, until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove skillet from heat. Transfer contents to a blender, add cream, and blend until smooth. Season with salt and set aside.

2 . Stage

Heat 1 tablespoon olive oil in a clean pan over medium heat. Cook sliced onion and zucchini until soft but not browned or sloppy, about 5 minutes.

3 . Stage

Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.