Zucchini and cherry tomatoes with herbs in a creamy sauce

Ingredients:

Vegetables

• 2 tablespoons extra-virgin olive oil
• 3 small zucchini, sliced ​​into 2.5cm thick circles.
• 1 cup small tomatoes
• Coarse salt and freshly ground black pepper
• 4 cups firm greens, such as Swiss chard, mustard greens, stems removed, leaves cut into 2.5cm pieces.
• 0.5 cups lightly salted vegetable broth
• 0.5 cups heavy cream
• 1 package (140 g) of soft cheese with garlic and herbs, such as Boursin
• Freshly ground black pepper

Topping

• 2 tsp extra-virgin olive oil
• 0.5 cup crushed crackers
• 0.5 tbsp. deep-fried onions
• 2 tablespoons fresh parsley, finely chopped

Preparation:

1. Vegetables:
   
   Place a large skillet over medium-high heat. Add oil and heat. Carefully place the zucchini and tomatoes in the skillet. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, without stirring, until the zucchini is golden brown on both sides, about 2 minutes per side, and the tomatoes are blistered and cracked. Remove the vegetables from the skillet and set aside.
2. Add the herbs and vegetable broth to the pan. Cook, stirring occasionally, until the herbs are wilted and the liquid has reduced by half, about 5 minutes. Add the cream and cheese. Stir until the cheese is melted and the cream has thickened, about 3 minutes. Add the zucchini and tomatoes and cook for another minute to warm through. Remove from heat.
3. Topping:
   
   Place a small nonstick skillet over medium-high heat. Add oil and heat. Sprinkle crushed crackers in an even layer. Cook until golden brown, 1–2 minutes. Remove from heat and stir in the onion and parsley. Sprinkle the topping over the vegetables before serving.