Zucchini con Cannella e Aglio
Zucchini with Cinnamon and Garlic

4 long, fancy zucchini (about 6 ounces each)
1/4 cup chicken stock
4 garlic cloves, peeled and crushed
3 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
Salt and freshly ground pepper
6 fresh, plump zucchini blossoms, cut into 1/2-inch strips (optional)

Wash, trim and cut the zucchini into 1/4 inch round slices. In a large
skillet, heat the butter over medium heat until it starts to foam. Add
the garlic and cook until it begins to turn brown, about 3 minutes. Add
the zucchini, season lightly with salt and pepper and cook, stirring
often, until the zucchini is soft, about 5 minutes. Sprinkle the cinnamon
over the zucchini. Add the chicken stock and blossoms (optional), and
continue cooking until the zucchini is very tender and the stock is
evaporated, about 3 minutes. Check the seasonings and adjust if necessary
before serving. Serves 4.

"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana

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