Instructions: 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.

This recipe yields 4 servings.

Comments: My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called de pays de Corse Ivan Popoff.

Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that dont take a lot of effort.

While this is delicious on its own as a side dish, Helene also recommends it as a sauce spooned over roasted fish.

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