This dish has become a favorite at our house. Fresh zucchini, tomatoes, and basil come together wonderfully in a smooth creamy sauce. It started out as the filling for zucchini boats but has morphed into its own dish that I tweaked to make even better. It would go great with grilled meat or with a fresh slice of bread or could be eaten by itself.
Ingredients:
1 tbsp olive oil
1 clove garlic, minced
1 medium zucchini, cut into slices and then quartered
15 cherry tomatoes or one large tomato
1 tbsp shredded basil
2 tbsp chicken stock
1 tbsp milk
2 oz. cream cheese
1/4 c. Parmesan cheese
1/4 c. mozzarella cheese (I used homemade mozzarella)
Step One:
Saute garlic for one minute in oil in a heated pan. Toss in zucchini, tomatoes, basil, and chicken stock and cook until zucchini is just barley starting to get tender.
Step Two:
Add in cream cheese and milk and break up cream cheese with a spoon to help it melt faster.
Stir it all together and cook until cream cheese is melted and zucchini is tender (but not mushy!), about 4-5 minutes. Stir in Parmesian cheese.
Turn off heat and sprinkle zucchini mixture with mozzarella cheese. Put the cover on the pan and let the mozzarelle melt.
Serve and enjoy!
12:33 pm on October 7th, 2011
Wow, this looks s-o-o-o-o good! I love zucchini & tomatoes together. Thanks for stopping by my blog earlier, I appreciate your visit! You have a beautiful blog here, Jen @ http://www.icantstopcrafting.blogspot.com