Ingredients Jump to Instructions ↓

  1. 3 small zucchini

  2. 3 yellow squash

  3. 1 bunch green onions, sliced (about 6 to 8)

  4. 4 tablespoons butter

  5. 1 cup whipping cream

  6. 2 fresh jalapeno peppers, seeded and chopped

  7. 1 (3-inch) cinnamon stick

  8. 5 whole cloves Salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Cut zucchini and yellow squash in half lengthwise; cut halves into 3/4-inch slices. Saute the zucchini, yellow squash and green onion in the butter until vegetables are crisp-tender, about 4 minutes. Transfer vegetables to a bowl and set aside. In same skillet, combine the whipping cream, chopped jalapenos, cinnamon stick and cloves. Bring mixture to a boil and cook, stirring constantly, until mixture thickens slightly, about 2 minutes. Remove from heat; discard cinnamon stick and cloves and add the vegetables. Heat over medium heat, stirring constantly, until vegetables are thoroughly heated. Season with salt and pepper to taste.


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