This is a flavorful dish that makes a great side dish, or even a first course.
1 clove Garlic
3 tablespoons White Wine
½ tablespoon Butter
5-7 tablespoons Cream
Cayenne Pepper (to taste)
½ teaspoon White Wine Vinegar (a few drops)
Salt (to taste)
Pepper (to taste)
Start by sautéing minced garlic in a bit of olive oil until it’s very lightly caramelized, then deglaze with white wine. Add white wine vinegar, and allow the liquid to reduce by about half.
When the liquid has reduced, add a small pat of butter, and stir it in. Add your cream, along with cayenne pepper, salt, and pepper, and allow it to come to a gentle simmer.
When the cream is simmering add, thinly sliced zucchini and allow it to cook until it’s tender, but al dente.
When the zucchini is done remove the pan from the heat and add freshly grated Parmesan cheese, along with fresh lemon juice. Add chopped basil and mint, and stir everything together (being careful not to break the zucchini).
Add more grated parmesan and chopped basil on top, then serve and enjoy.