Ingredients
1¾lbszucchini,preferably smaller zucchini
3tbspunsalted butter
3clovesgarlic,minced
5tbspheavy cream
¾tspsalt
⅛tspfreshly ground black pepper
2tbspfresh basil,chopped
Preparation
Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, for about 6 minutes until the zucchini is tender.
Turn the heat down to low; add the heavy cream, salt, pepper, and basil, and simmer until the cream is absorbed.
Taste and adjust seasoning if necessary. Serve warm.
