Zucchini Alfredo - cooking recipe

Ingredients

5 large zucchini, about 2 1/2 lbs
1 teaspoon salt
2 -3 cloves garlic, minced
2 tablespoons olive oil
1 (8 ounce) package cream cheese, cubed and softened
3/4 cup half-and-half or 3/4 cup light cream
1/2 cup finely shredded parmesan cheese
ground black pepper
ground nutmeg
finely shredded parmesan cheese

Preparation

Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
(You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
Allow zucchini to drain for 1 hour.
Rinse, then pat zucchini dry.
In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
Transfer the cooked zucchini to a large bowl.
In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
Stir in the Parmesan cheese.
Add the zucchini to sauce in skillet; heat through.
Transfer to a serving dish.
Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.