This is one of my favorite zucchini recipes. From BHG Magazine.
5 large zucchini (2.5 lb. total)
1 t salt
2 to 3 cloves garlic, minced
2 T olive oil
1 8 0z package cream cheese cubed and softened
3/4 C half and half or light cream (I use milk)
1/2 C finely shredded Parmesan cheese
Coarsely ground black pepper
Finely shredded Parmesan cheese
Cut zucchini in half crosswise. Cut lengthwise into 1/4 in. slices,
and then lengthwise into long, thin strips about 1/4 in. wide
(resembling strips of fettuccine). You should have about 8 cups. In a
large colander toss the zucchini with the salt. Allow to drain for an
hour. Rinse and drain. Pat dry.*
2. In a 12-inch skillet cook
the zucchini and garlic in hot oil over medium-high heat for 2-4 minutes
or until crisp-tender. Transfer 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 C Parmesan cheese. Stir in
zucchini, heat through. Transfer to a serving dish. Sprinkle with
pepper, nutmeg, and additional Parmesan cheese. Makes 8 side-dish
*I usually grate the zucchini on my "big" grater and completely skip the salt/drain part.