ALFREDO ZUCCHINI "SPAGHETTI"
2 medium zucchini, julienned, about 10 ounces trimmed
2 tablespoons butter
2 cloves garlic, minced
1/2 cup freshly grated parmesan cheese, 2 ounces
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Heat the butter in a large nonstick skillet and add the zucchini and garlic. Cook just until it softens and becomes a little limp but not soggy. Add the parmesan cheese and parsley and toss to coat the zucchini. Season to taste with salt and pepper.
Makes 4 servings
Do not freeze
Per Serving: 128 Calories; 10g Fat; 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This is loosely based on a recipe in Rachael Ray's "Get Real Meals" page 177. Rachael made hers with spaghetti squash instead of zucchini. I added garlic to mine and cooked my zucchini in the butter rather than add it at the end. This is tasty but I think I'd leave out the parsley next time. It overpowered the flavor of the garlic. This was also a little hard to eat once the cheese started to cool. It made the strands of zucchini clump together in a lump that was hard to separate. One solution to that might be to simply serve the "pasta" sprinkled with parmesan cheese as it is served rather than mixing it in. Of course then the cheese won't be melted and melted cheese is very nice.