Zucchini Alfredo

I am always looking for new ways to use up summer vegetables. I found this recipe last year on http://www.allrecipes.com/ and have made it a number of times. Even if I can't grow a vegetable to save my life, other people can, and we have lots of zucchini to show for it (thanks to my generous neighbors). This recipe uses 4 cups of shredded zucchini, so it is a great way to knock off some of that zucchini in my fridge.

Zucchini Alfredo

adapted from: http://www.allrecipes.com/

3 Tbsp. vegetable oil

2 cloves garlic, minced

4 c. shredded zucchini

1 c. milk

4 oz. cream cheese, cubed

1/2 Tbsp. basil

1/2 c. Parmesan cheese

salt and pepper to taste

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 2 minutes (I burn my garlic nearly every time I make this and have to start over-luckily it is the first step, but be aware how quickly it burns when your pan is too hot). Add the zucchini and cook for 10 minutes until some of the water evaporates.

Add the cream cheese and milk and stir until well mixed. Stir in the basil, Parmesan, salt and pepper. Let simmer on the medium-low heat until the zucchini is the tenderness that you want. Serve over noodles and top with more Parmesan cheese. I always chop up chicken and cook it in oil with salt, pepper and rosemary and I think the rosemary chicken and zucchini alfredo are a great flavor combination. The alfredo is not super strong and the strong rosemary works well with it.