Zucchini Alfredo

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
Ground nutmeg
Finely shredded Parmesan cheese

1. 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.

3. 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 servings.

*I usually grate the zucchini on my "big" grater and completely skip the salt/drain part.