EVA ESTES BXGT29B 1 tb Butter
2 Shallots; minced
2/3 c Heavy cream
1/4 c Fresh basil;chopped plus 1TB
1 ts Lemon juice
1 ts Red wine vinegar
1/4 ts Hot pepper sauce
Salt and pepper 3/4 lb Zucchini; 1/8inch slices
2 md Tomatoes;peeled,seeded,cubed
Melt the butter in a large heavy skillet over medium heat. Add the shallots; cook 1 minute. Add the cream and 1/4 cup basil. Heat to boiling; reduce the heat. Simmer, stirring occasionally, until thick, about 10 minutes. Add the lemon juice, vinegar, hot pepper sauce, and salt and pepper to taste. Stir in the zucchini and toss it until well coated. Add the tomatoes; toss lightly. Sprinkle with the remaining 1 TB basil. Serve immediately.