Lunch or Dinner
- 4 medium (straight) green zucchini
- 1/4 cup heavy cream
- 4 oz. cream cheese
- 2 cloves garlic (mashed)
- A pinch salt and white pepper
- 1 oz. parmesan cheese
- 2 tbsp. butter
- 1-2 tbsp. pesto (optional)
Shred zucchini length wise, by first cutting off both ends, and using a peeler or a shredder on the large setting.stop when get to the seeds. Then, sauté zucchini strips in 1 tbsp. butter, salt, and pepper, on medium heat.
In a separate bowl mix remaining butter, Parmesan cheese, cream cheese, cream, garlic, and, if used, pesto. Stir zucchini and sauce frequently.
Cook zucchini to al dente.
Combine and serve with crumbled parmesan cheese.