Baby Zucchini Sauté

Adapted from epicurious.com

INGREDIENTS

• 1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
• 1   1/2 teaspoons chopped fresh basil
• 8 zucchini squash blossoms
• 3 tablespoons butter, divided
• Sea salt to taste

PREPARATION

1. Melt 1 tablespoon butter in a skillet over medium heat.
2. Add the zucchini, and sauté until tender but still crisp, about 2 minutes. Stir in the basil and season with sea salt. Transfer zucchini to a plate.
3. Melt the remaining butter in the skillet. Add the squash blossoms and cook until barely wilted and still bright orange, only about 2 seconds per side.
4. Arrange the blossoms over top the zucchini and serve.

Serves 2. Prep time, 10 minutes; cook time, 10 minutes.