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.