large zucchini (about 2-1/2 lb. total)
cloves garlic, minced
tablespoons olive oil
8 ounce package cream cheese, cubed and softened
cup half-and-half or light cream
Coarsely ground black pepper
- 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 (fettuccine-like strips). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry.
- In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2 to 4 minutes or until crisp-tender. Remove mixture from skillet to a large bowl.
- In the skillet heat 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 pepper, nutmeg, and additional Parmesan cheese. Makes 8 side-dish servings.
Nutrition Facts(Zucchini Alfredo)
- Per serving:
- 351 kcal cal.,
- 27 g fat
- (16 g sat. fat,
- 1 g polyunsaturated fat,
- 10 g monounsatured fat),
- 69 mg chol.,
- 876 mg sodium,
- 7 g carb.,
- 2 g fiber,
- 3 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet