Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes

This recipe is a delightful combination of zucchini, pumpkin blossoms, cream sauce and tomatoes. It is a perfect dish for any occasion and is sure to impress your guests. The zucchini is cooked to perfection and is coated in a creamy sauce made from fresh pumpkin blossoms. The addition of tangy tomatoes adds a burst of flavor and freshness to the dish. This recipe is easy to make and can be served as a side dish or a main course. Try it today and indulge in the flavors of summer!

Ingredients

• 2 medium zucchini
• 12 pumpkin blossoms
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Directions

1. Wash and trim the zucchini. Cut them into thin slices.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and sauté for 1 minute, or until fragrant.
4. Add the zucchini slices and cook for 5-7 minutes, or until tender.
5. Meanwhile, wash the pumpkin blossoms and remove the stems. Roughly chop the blossoms.
6. Add the chopped pumpkin blossoms to the skillet and cook for an additional 2 minutes.
7. Pour the heavy cream into the skillet and stir well. Reduce the heat to low and simmer for 5 minutes, or until the sauce thickens slightly.
8. Season the sauce with salt and pepper to taste.
9. In a separate small skillet, heat 1 tablespoon of olive oil over medium heat.
10. Add the cherry tomatoes and sauté for 3-4 minutes, or until softened.
11. Transfer the zucchini slices to a serving platter and pour the pumpkin blossom cream sauce over them.
12. Top with the sautéed cherry tomatoes.
13. Serve hot and enjoy!

Interesting Facts