Zucchini Alfredo

1. 1

   Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.

2. 2

   (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.

3. 3

   Allow zucchini to drain for 1 hour.

4. 4

   Rinse, then pat zucchini dry.

5. 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. 6

   Transfer the cooked zucchini to a large bowl.

7. 7

   In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.

8. 8

   Stir in the Parmesan cheese.

9. 9

   Add the zucchini to sauce in skillet; heat through.

10. 10

    Transfer to a serving dish.

11. 11

    Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.