5 lg. zucchini (abt. 2-1/2 lbs. total)
1 t. salt
2-3 cloves of garlic, minced
2 T. olive oil
1 (8oz.) pkg. cream cheese, cubed and softened
3/4 C. cream
1/2 C. finely shredded Parmesan cheese
Coarsely ground black pepper
Finely shredded Parmesan cheese
1. Cut zucchini in half, crosswise. Cut lengthwise into 1/4-inch thick slices, and then lengthwise into long, thin strips about 1/4-inch wide (resembling strips of fettucine). You should have about 8 cups. In a colander, toss zucchini with the salt. Allow to drain for one hour. Rinse and drain. Pat dry.
2. In a 12-inch skillet, cook the zucchini and garlicin hot oil over medium-high heat for 2-4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl.
3. In the skillet, heat the cream cheese and half & Half over medium-low heat until smooth. Stir in the 1/2 C. Parmesan. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese to taste.
Makes 8 side-dish servings.
(From BH & G, August 2003)