Zucchini with Cinnamon and Garlic

Zucchini alla Canella

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 (Lidia’s Italian Table, p. 80) or canned low-sodium chicken broth

6 fresh, plump zucchini blossoms, cut into 1/2-inch strips (optional)

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.