Ingredients:
- 4 medium zucchini, julienned
- 2 Tbsp. olive oil
- 1 1/2 tsp. minced garlic
- 6 oz. cream cheese, cubed
- 1 cup half-and-half cream
- 1/2 cup shredded Parmesan cheese
- 1/4 tsp. salt
- 1/8 tsp. coarsely ground pepper
- Dash ground nutmeg
- For topping shredded Swiss cheese
Directions:
- In a large skillet, sauté zucchini in oil for 3 to 5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm.
- In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. Return zucchini mixture to the pan. Cook and stir 1 to 2 minutes longer or until heated through.
- Sprinkle with salt, pepper, nutmeg and Swiss cheese.
