Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Warm Zucchini Summer Salad




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
1/3 cup onion, minced
2/3 cup heavy whipping cream
1/4 cup fresh basil; chopped
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound zucchini squash, thinly sliced
2 medium tomatoes, seeded and diced


Recipe



Sauté onion in oil until just limp. Add the cream and basil. Bring just to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.

Add the lemon juice, vinegar, and hot pepper sauce. Taste and adjust seasonings if needed.

Remove from heat; toss with prepared vegetables, and serve immediately. Garnish individual servings with additional basil, if desired. Serves four.