*I got this off of allrecipes and made a few changes because it works better and has a little more taste
1 Tbsp olive oil
4 cloves garlic, minced
1 onion, diced
4 C zucchini, shredded
8 oz cream cheese
1/2 C (or more) milk
1/4 C fresh basil, chopped
Garlic salt to taste (be generous)
Pepper to taste
In a large pan heat oil and stir in garlic and onions. Cook till tender (1-2 minutes). Mix in zucchini and cook until most of the moisture from the zucchini has evaporated (around 10 minutes). Add milk and cream cheese. Cook until melted. Add in basil and seasoning. Serve over pasta with Parmesan cheese.
Note - you will need to adjust the amount of milk to get the sauce consistency you want
Yummee! I love zucchini alfredo because it doesn't call for meat! :)
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