Saturday, April 30, 2011
Zucchini Alfredo is a great way to use up your summer bounty of zucchini. It is an alfredo sauce with zucchini in it.
Quick and easy.
Serve it over pasta.
3 Tablespoons cooking oil
2 cloves of garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 oz cream cheese
1/2 cup chopped fresh basil. Use 1/2 or 1/3 dried if needed.
salt and pepper to taste
Parmesan cheese for sprinkling
Heat your water for the pasta.
While the pasta cooks, make the sauce.
In a skillet, heat the oil over medium heat.
Add the garlic and cook and stir a couple minutes.
Add the zucchini and cook for about 10 minutes or until most of the water has evaporated. Stir frequently.
Add the milk.
Cube the cream cheese and add that to the skillet.
Stir until the cream cheese is melted and smooth.
Stir in the basil.
Taste and season with the salt and pepper.
Sprinkle with the Parmesan cheese.
Serve over the cooked and drained pasta.