I haven't made it YET or know what the carb count is but it sure looks good!

Zucchini Alfredo
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
Ground nutmeg
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)

i made this tonight. it was Excellent!!!!

i will deffinately add this to my make often pile of recipes.

the only thing i did different is instead of cutting the zuc into strips i used the vegtable peeler and made peels, or ribbons of zucchini and did it that way.

even the picky BF ate seconds!!!