Zucchini Alfredo

July 20, 2020  Online Recipe Guide Avatar

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

ground nutmeg

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.


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