If you haven't made the Parmesan Chicken meatballs yet, do that before you begin your sauce. You can keep them warm in the oven wrapped in foil until you're ready for them.
1 small to Medium Zucchini sliced in half length wise then into 1/4" slices
3 Tbs. Lemon Juice
2 Tbs. Lemon zest
1 Tbs. chopped fresh basil
1/4 C. low sodium Chicken broth
1 C. heavy cream
pinch of salt
Optional: Pepper (I prefer the cream sauce to not have the little black pepper dots in it. You could try some lemon pepper)
In a saucepan mix together the chicken broth, cream, lemon juice and salt. Heat to just under boiling over med. heat. Don't scald it.
Turn the heat down to medium low or low, depending on your stove.
The next step is adding the zucchini and simmering. If you don't want to use the veggie, leave it out and just make the sauce. You can use it for many different recipes once the basic lemon sauce is done.
If you are going to use the Zucchini, add it now and mix it in well. Let the mixture gently simmer for about ten minutes covered.
It will thicken up to a nice sauce. I actually added some grated parmesan cheese to mine as soon as the zucchini was tender. It really added a nice flavor and thickened it nicely.
Because I was pouring this over the chicken meatballs and the pasta, I wanted to add some chopped basil and lemon zest for color and added flavor.
Fresh veggies are now in season and I have Zucchini, acorn squash, spaghetti squash...oh yeah! So I've started first with this dish. This features Parmesan Chicken Meatballs (the only meatballs I will ever make again), Zucchini and a lovely Lemon cream sauce with grated parmesan cheese.
I made so much of this, that I had leftovers and it tasted great the next day too. Keep some sauce aside if you make enough of it to top off your leftovers. This is a winner.
