Categories: Vegetable

Ingredients

• 1 1/2 lbs. small zucchini ( about 6), ends trimmed, halved lengthwise
• 1 1/4 tsp. salt
• 2 T. heavy whipping cream
• 2 T. unsalted butter
• 1/4 tsp. fresh lemon juice
• Pepper

Directions

1. Lay zucchini halves cut side down. with very sharp knife, slice lengthwise slightly less than 1/8" thick. In a colander, combine with 1 tsp. salt and toss. Set aside and drain for 15 minutes. Meanwhile, bring large saucepan of water to a boil; place large bowl of ice water neat the stove.

2. Add zucchini to boiling water and blanch for 1 minute. Drain and plunge into ice bath. Drain again and pat dry with a towel.

3. Place a large pan over low heat; add cream and butter. when butter melts add zucchini and cook, stirring occasionally, until sauce thickens and coats zucchinin, about 2 minutes. Stir in lemon juice, remaining salt and freshly ground pepper. Serve immediately.

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