CREAMY ZUCCHINI SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Preston Estate in Blackburn, Texas in 1988. 1-1/2 pounds diced zucchini 2 tablespoons salt 2 tablespoons sweet unsalted butter 1 cup heavy cream 1/2 cup freshly grated Parmesan cheese 1/8 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1 teaspoon freshly ground black pepper Add zucchini and salt to 5 quarts rapidly boiling water and cook until zucchini are tender. Lift out with slotted spoon reserving cooking water. Transfer to bowl then press on zucchini with a wooden spoon to expel excess water. Finely chop cooked zucchini. Add butter, cream, Parmesan, nutmeg, salt and pepper then set sauce aside.

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