sauteed-baby-zucchini-with-squash-blossoms-and-lemon-basil-109401.json

{
    "directions": [
        "Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; saut\u00e9 until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.",
        "*Available at farmers' markets and some specialty foods stores."
    ],
    "ingredients": [
        "3 tablespoons butter, divided",
        "1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges",
        "1 1/2 teaspoons chopped fresh lemon basil or regular basil",
        "Fleur de sel (fine French sea salt)",
        "18 zucchini squash blossoms*"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Saut\u00e9",
        "Basil",
        "Zucchini",
        "Spring",
        "Sugar Conscious",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil",
    "url": "http://www.epicurious.com/recipes/food/views/sauteed-baby-zucchini-with-squash-blossoms-and-lemon-basil-109401"
}