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Zucchini with Cilantro and Cream

    2 tablespoons (1/4 stick) butter
    2 large garlic cloves, minced
    1 3/4 pounds zucchini, trimmed, cut into 1/3-inch-thick rounds
    4 tablespoons chopped fresh cilantro
    1/3 cup whipping cream

Melt butter in heavy large skillet over medium heat. Add garlic and
saute 10 seconds. Add zucchini and 2 tablespoons cilantro; saute
until zucchini is crisp tender, about 5 minutes. Add cream and simmer
until juices thicken slightly, about 1 minute. Season with salt and
pepper; sprinkle with 2 tablespoons cilantro. Serve.

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