Zucchini with Cherry Tomatoes in Basil Butter
|Zucchini||8 Medium, cut into 1/2-inch slices|
|Cherry tomatoes||4 Cup (64 tbs), halved|
|Sweet butter/Margarine||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
1. In a pot of salted boiling water, cook zucchini about 4 minutes, until tender crisp. Drain well and add tomatoes.
2. In a small saucepan, heat butter with lemon juice. Pour over vegetables and toss.
3. Season with basil, salt, lemon rind and pepper. Cover and cook 2 to 3 minutes to heat the tomatoes.
4. Sprinkle cheese over top before serving.