Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes
Try this delectable summer vegetarian main with sauteed zucchini, pumpkin blossom cream sauce, and tomatoes if you have a lot of pumpkin blossoms in your yard.
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.