The original recipe can be found here: http://www.halleethehomemaker.com/2011/02/zucchini-ribbons-with-parmesan-sauce/ . I've tweaked it a bit.
Summer
is squash season in our neck of the woods. It's cheap and delicious,
not to mention healthy. However, squash can get boring. Try this for
something different.
4-5 good sized zucchini
3 cloves of garlic (more if you really like garlic)
2 Tbsp EVOO
1 1/2 cups whole milk
3/4 cup grated Parmesan cheese
salt and pepper
1.
Using a veggie peeler, peel zucchini into ribbons. Go all the way
around the zucchini, down to the seeds. Mince garlic or use a garlic
press.
2. In a medium pan, heat 1 Tbsp of the olive oil and add the garlic.
3.
When you can smell the cooked garlic, add the milk and S&P. Turn
heat to high and bring it to a boil, stirring constantly. Reduce heat
to low and simmer for 10 minutes.
4. While the sauce is simmering,
heat the rest of the oil over medium heat in a medium pan (large enough
to hold all of your zucchini ribbons). Add zucchini and sauté for
a 2-3 minutes. Don't let it cook through or it will get soggy. Remove
pan from the heat.
5. After the sauce done simmering, remove it from the heat and wisk in the cheese. Toss with the zucchini ribbons.
The
first time I made this, we put the zucchini over couscous and it soaked
up the sauce! Delicious! We had some left over, so I heated it up the
next night and added sliced chicken breasts (also a left over) and
poured it over fettucchini. It was even better than the night before!
Hubby insisted that I add this into our rotation.
