The combination may sound a little odd, but it certainly tastes delicious. If you grow zucchini or have access to a market that sells zucchini blossoms, their subtle flavor and beautiful color make a lovely addition to this dish. Makes 4 servings 3 tablespoons unsalted butter 4 garlic cloves, peeled and crushed 4 long, fancy zucchini (about 6 ounces each), washed, trimmed and cut into 1/4-inch rounds Salt Freshly ground pepper 1/4 teaspoon ground cinnamon 1/4 cup chicken stock or canned chicken broth 6 fresh, plump zucchini blossoms, cut into 1/2-inch strips (optional) Directions: In a large skillet, heat the butter over medium heat until foaming. Add the garlic and cook until it begins to brown, about 3 minutes. Add the zucchini, season lightly with salt and pepper and cook, stirring often, until the zucchini is softened, about 5 minutes. Sprinkle the cinnamon over the zucchini. Add the stock and blossoms, if using, 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. From Lidia's Italian Table (William Morrow, 1998) home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design