Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes

Name: Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes
Total time: 30
Yield: 2
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; ½ small onion, minced; 20 fresh pumpkin blossoms, halved lengthwise; 2 tablespoons heavy cream; 1 pinch salt to taste; 1 tablespoon olive oil; ½ small onion, sliced; 1 medium zucchini, quartered and thinly sliced; 2 medium fresh tomatoes, chopped; 8 leaves fresh basil, thinly sliced

Recipe by Syd from allrecipes.com

Dinner 30 Mins.

Ingredients

2 servings

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1 tablespoon butter
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1 tablespoon olive oil
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½ small onion, minced
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20 fresh pumpkin blossoms, halved lengthwise
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2 tablespoons heavy cream
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1 pinch salt to taste

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1 tablespoon olive oil
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½ small onion, sliced
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1 medium zucchini, quartered and thinly sliced
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2 medium fresh tomatoes, chopped
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8 leaves fresh basil, thinly sliced

Instructions

Melt butter with olive oil in a skillet over medium heat. Add minced onion; cook, stirring frequently, until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove skillet from heat. Transfer contents to a blender, add cream, and blend until smooth. Season with salt and set aside.
Heat 1 tablespoon olive oil in a clean pan over medium heat. Cook sliced onion and zucchini until soft but not browned or sloppy, about 5 minutes.
Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.