Cajun Zucchini1 cup chicken broth
2 teaspoons cornstarch
1/4 inch slices zucchini (about 2 medium)
2 teaspoons paprika
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
Mix 1/4 cup of broth and the cornstarch in small bowl; reserve. Cook remaining broth and remaining ingredients in 10-inch skillet over medium heat 7 to 10 minutes, stirring occasionally, until zucchini is tender. Stir in cornstarch mixture. Cook and stir about 1 minute or until thickened.
Makes 6 servings.
from Betty Crocker's New Choices Cookbook