GWO-ZucchiniSalad-4.jpg
Credit: Flickr / Jessica Spengler

Slice a handful of freshly picked zucchini very thin. Sauté in 1 tbsp. (15 mL) each butter and olive oil for about 2 minutes. Add 1 peeled, seeded and chopped tomato. Stir-fry 1 minute; add 3 tbsp. (45 mL) heavy cream. Warm briefly, garnish with fresh basil and add salt and pepper to taste. Divine with grilled chicken or fish.