Now this may not fall under the category of healthy since there is butter and cream, but it sure is tasty and easy to make. I love all vegetable, for the most part, however zucchini by itself has never made it to the top of my list. (I guess that is why everyone makes zucchini bread with it!!) I can't take any credit for this recipe but it makes the grade to pass along.
Zucchini Cream & Cilantro Recipe (Bon Appétit | May 2002)
2 tablespoons (1/4 stick) butter
2 large garlic cloves, minced
1 3/4 pounds zucchini, trimmed, cut into 1/3-inch-thick rounds
4 tablespoons chopped fresh cilantro
1/3 cup whipping cream
Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté 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.
Yum to butter and cream,
Bretta
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