5 large zucchini (about 2-1/2 lb. total)
1 tsp salt
2 to 3 cloves garlic, minced
2 TB olive oil
1 8-oz pkg. cream cheese, cubed and softened
3/4 cup half-and-half or light cream
1/2 cup finely shredded Parmesan cheese
ground black pepper
Parmesan cheese, for topping
Cut zucchini in half crosswise. Cut lengthwise into 1/4 in. thick slices; cut slices lengthwise into long, thin strips about 1/4 in. wide (resembling strips of fettucine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Let stand to drain for 1 hour. Rinse and drain. Pat dry with paper towels.
In a 12 in. skillet cook the zucchini and garlic in hot oil over medium-high heat for 2 to 4 minutes or until crisp tender. Transfer mixture to a large bowl. In the same skillet heat and stir 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 black pepper, nutmeg and additional Parmesan cheese. Makes 8 servings.