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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
Instructions Checklist
  • 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

351 calories; 27 g total fat; 16 g saturated fat; 1 g polyunsaturated fat; 10 g monounsaturated fat; 69 mg cholesterol; 876 mg sodium. 441 mg potassium; 7 g carbohydrates; 2 g fiber; 3 g sugar; 20 g protein; 1215 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 596 mg calcium; 1 mg iron;

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