- 4 medium-size* zucchinis
- 4 tablespoons [60 g] butter
- 6 green onions, diced
- 1 teaspoon [5 mL] tarragon
- 1/4 cup [60 mL] cream
- Salt and pepper, to taste
- * 7 to 8-inch [17.5 to 20-cm] long each [approximately 3 pounds / 1.5 kg in all]
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- Rinse zucchinis under cold running water.
- Remove both ends from each zucchini.
- Slice each zucchini.
- Into a 4-cup [1-L] microwave-safe casserole, melt butter on 'HIGH' for 2 minutes.
- Mix in green onion dices, tarragon and zucchini slices; stir until well coated with melted butter.
- Microwave, uncovered on 'HIGH' for 4 to 6 minutes, stirring once.
- When done, drain zucchini slices; well mix in cream, salt and pepper.
- Just before serving, reheat zucchini slices on 'HIGH' for 2 to 3 minutes.
- Sauce will be thin but, if you find that there is too much liquid [which is caused by the water in zucchinis], strain mixture.
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