ZUCCHINI WITH BASIL CREAM

Zucchini with Basil Cream image

I enjoy cooking and have a big garden every year. I like to fix this colorful side dish that makes the most of fresh zucchini and carrots. -Annabelle Erhart of Missoula, Montana

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup chicken or vegetable broth
2 garlic cloves, minced
Dash cayenne pepper
2 small carrots, julienned
4 medium zucchini, cut into 2-inch julienne strips
1 teaspoon cornstarch
1/4 cup 2% milk
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 cup shredded part-skim mozzarella cheese

Steps:

In a large saucepan, bring the broth, garlic and cayenne to a boil; cook, uncovered, until mixture is reduced by a third. Add carrots. Reduce heat; cover and cook for 4-5 minutes or until tender. Add zucchini; cover and cook for 8-10 minutes or until tender. Drain., Combine the cornstarch and milk until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add Parmesan cheese and basil; stir gently. Sprinkle with mozzarella cheese.

Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 277mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges