Creamy zucchini: easy seasonal recipe

The summer season traditionally brings an abundance of vegetables, but not everyone knows what to do with an excess of zucchini — let alone how to turn it into a restaurant-worthy masterpiece. Barnaul resident Maria Fedina told NGS22.RU how to cook zucchini in a delicate creamy sauce and reveal the vegetable«s subtle flavor in just 15 minutes.

Ingredients:

Zucchini or courgettes — 2;

Cream (20% fat) — 150 ml;

Butter — 20 g;

Vegetable oil — 1 tablespoon;

Garlic — 2 or 3 cloves;

Hard cheese — 50 g (optional, for thickness);

Fresh herbs (dill, parsley) — a small bunch;

Salt, black pepper — to taste;

Nutmeg — a pinch (optional, for aroma).

Method:

Wash young zucchini and slice into rounds about 0.5–0.7 cm thick. There is no need to peel them. In a preheated skillet, combine the vegetable and butter. Add the zucchini and fry over medium heat for about 5–7 minutes until lightly golden. Add finely chopped garlic, season with salt and pepper, and stir. Keep on the heat for exactly one minute so the garlic releases its aroma without burning. Pour the cream into the skillet and add a pinch of nutmeg. Reduce the heat to low and simmer for about 5 minutes until the sauce thickens slightly. Remove from the heat, sprinkle with grated cheese and finely chopped herbs. Cover and let sit for 2–3 minutes before serving.