Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil

• 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*

1. Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat.
2. Add zucchini; saute until crisp-tender, about 2 minutes.
3. Stir in basil.
4. Season with fleur de sel.
5. Transfer to plate.
6. Melt remaining 2 tablespoons butter in skillet.
7. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side.
8. Arrange atop zucchini and serve.
9. *Available at farmers' markets and some specialty foods stores.

butter, zucchini, lemon basil, salt, zucchini

Taken from www.epicurious.com/recipes/food/views/sauteed-baby-zucchini-with-squash-blossoms-and-lemon-basil-109401 (may not work)