Zucchini on the side

Zucchini

Another easy one for the lazy cook who wants to make a stab at healthy regardless. I tried it just the other day and it worked like a charm. I served it with pasta, which was very good, but I think it would go well with baked potatoes (normal or sweet) as well. As usual, cheese of choice, but I used the salty Edam. The flour can be white, whole wheat, or Maizena. Normally I would prefer fresh green garden herbs, but in this case I used a basic dried Italian mix with extra Basil.

Creamy Zucchini

Zucchini: 3-4 mid-size. Cubed or sliced

Onion: 1 mid size/big. Chopped

Red Bell Pepper: (optional) ½. Chopped

Cream/Milk: 100 ml (1/4 mug)

Cheese: 100 gr (1/2 mug). Grated

Olive oil: 2-3 tablesp.

Peach jam: 2 tablesp.

Flour: 1 big tablesp.

Sweet chili sauce: 2-3 tablesp.

Salt: 1 teasp. Or to taste. (Or herbal salt)

Pepper: 1 knife point

Paprika: 1 knife point

Italian herb mix: (dried) 2 teasp.

Thyme: (dried) 1 knife point

Basil: (dried) 1 teasp.

Take a nice big skillet or wok, and heat the olive oil for about thirty seconds on medium fire. Throw in your onion and zucchini. Add the herbs, salt and pepper, stirring well. By the time liquid begins to gather in your pan, add the jam and cream (or milk). Keep stirring, keep the medium fire the same if possible. Your zucchini pieces should be turning glassy and soft when you add the bell pepper pieces and all the remaining ingredients except for your flour. Wait a few minutes then push the solids in your pan to the side, allowing some space for the excess liquid to gather. Carefully mix your flour through the liquid with a fork or small whisk and then stir it through the pan. After a few minutes you should have a soft creamy substance between your veggies, which is when it is ready serve.

Enjoy.