Zucchini Ribbons with Parmesan Sauce

I found this recipe while reading a book called The Reluctant Entertainer.  As soon as I read it, I have been waiting for an opportunity to make it.  I love the concept of making noodle strips out of zucchini.  This was absolutely delicious.  The perfect accompaniment to the steak with which we enjoyed them.

12 small zucchini
3 TBS extra virgin olive oil, divided
10 garlic cloves
2 TBS extra virgin olive oil
2 cups whipping cream
1 cup fresh grated Parmesan cheese
Kosher or sea salt and fresh ground black pepper to taste

vegetable peeler
garlic press
large skillet
saucepan or deep skillet
whisk
wooden spoon

With the vegetable peeler, cut long strips of zucchini ribbons by starting at the top of each zucchini and peeling down the length of it.  Turn after each peel to get all of the green skin first.  Keep peeling until you come to the center portion with the seeds.

Press the garlic cloves.

Heat the skillet to medium-high heat.  Add 1 TBS olive oil and the zucchini.

Sauté for 3 minutes, regularly turning the noodles.  Immediately remove from heat.  If you overcook them, they will become soggy.

In the other pan, sauté the remaining olive oil and the pressed garlic.

Add the whipping cream.

Turn heat to high and bring it to a boil, stirring constantly.  Reduce heat to low and simmer for 10 minutes.

Remove from heat.  Add the cheese, salt, and pepper.  Stir with a whisk until smooth.

Toss with the zucchini ribbons.

6-8 servings

	~*~
Very high in vitamin C
	~*~

You can substitute any kind of pasta for the zucchini.

I made half of this recipe for the pictures.  I was out of Parmesan cheese, so I used Gouda.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

I’m so grateful for your visit, today.
You would bless me if you added me to your feed reader or subscribed via email.
You can also become a fan on Facebook or follow me on Twitter. I would love to see more of you!