Post by chief_cook2 on Aug 18, 2005 12:08:19 GMT -6
5 large zucchini (about 2 1/2 lb. total) 1 tsp salt 2 to 3 cloves garlic, minced 2 TB olive oil 1 8-oz pkg. cream cheese, cubed and softened 3/4 cup half-and-half or light cream 1/2 cup finely shredded Parmesan cheese ground black pepper ground nutmeg Parmesan cheese, for topping
Cut zucchini in half crosswise. Cut lengthwise into 1/4 in. thick slices; cut slices lengthwise into long, thin strips about 1/4 in. wide (resembling strips of fettucine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Let stand to drain for 1 hour. Rinse and drain. Pat dry with paper towels.
In a 12 in. skillet cook the zucchini and garlic in hot oil over medium-high heat for 2 to 4 minutes or until crisp tender. Transfer mixture to a large bowl.
In the same skillet heat and stir the cream cheese and half-and- half over medium low heat until smooth. Stir in the 1/2 cup Parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with black pepper, nutmeg and additional Parmesan cheese.
Makes 8 servings.
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