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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I was looking for a different way to cook zucchini besides the usual casserole, bread or cake. I found this recipe in a Better Homes & Gardens magazine. Prep time includes letting zucchini drain after cutting. Ingredients:
5 large zucchini, about 2 1/2 lbs |
1 teaspoon salt |
2 -3 cloves garlic, minced |
2 tablespoons olive oil |
1 (8 ounce) package cream cheese, cubed and softened |
3/4 cup half-and-half or 3/4 cup light cream |
1/2 cup finely shredded parmesan cheese |
ground black pepper |
ground nutmeg |
finely shredded parmesan cheese |
Directions:
1. Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
2. (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
3. Allow zucchini to drain for 1 hour.
4. Rinse, then pat zucchini dry.
5. In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
6. Transfer the cooked zucchini to a large bowl.
7. In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
8. Stir in the Parmesan cheese.
9. Add the zucchini to sauce in skillet; heat through.
10. Transfer to a serving dish.
11. Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.
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