Zucchini Alfredo

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.

• Ready In: 1 hr 25 mins
• Yields: 8 side dish servings

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.