Zucchini with Cumin Cream

1 lemon

4 large zucchini, cut into 5mm thick diagonal slices

30g butter

1 tspn oil

1/2 tspn cumin seeds

1/2 cup cream

salt and freshly ground pepper, to taste


Grate rind from lemon to make 1/2 tspn and squeeze 2 tspns lemon juice. Set aside. Heat butter and oil in a large frying pan: add half the zucchini. Cook over medium-high heat 2 minutes each side or until golden. Remove from pan; drain on paper towels; keep warm. Repeat with remaining zucchini. Add seed to pan, stir over low heat 1 minute. Add rind and juice; bring to boil. Add cream to pan, boil 2 minutes or until sauce thickens slightly (Note: do not boil sauce for too long as it may separate) season to taste. Return zucchini to pan. Stir over low heat 1 minute or until just heated through. Serve warm or cold.