I was looking for a quick and tasty, but not boring, side dish to serve with the filet mignon steaks I grabbed from the butcher on the way home tonight and this recipe gave me a great excuse to try out the #ImpulsePurchase of the #SpiralifePro vegetable spiral slicer that I made on Amazon last month. #WinWin
- 2 Medium Zucchini
- Freshly Ground Pink Himalayan Sea Salt
- 2 TBLS Butter
- 4 oz Cream Cheese
- 1 Cup Heavy Whipping Cream
- 3 oz Shredded Parmesan Cheese
- 1 Clove Garlic Minced
- Freshly Ground Black Pepper (to taste)
Using a spiralizer or hand held strip peeler, prepare your zucchini, pile onto a cutting board lined with paper towel or a hand towel and salt generously with the pink sea salt to help draw out as much water as possible.
In a small frying pan, heat about 1 TBLS of olive oil and add the zucchini to the pan. Stir-fry until heated through then turn heat off.
In a small saucepan, melt the butter then add the garlic, the cream cheese and whipping cream. Stir until the cream cheese has melted and is combined with the whipping cream. Simmer for about 6 minutes, stirring occasionally to keep from scorching. Sauce will be thick and very cheesy.
Turn off the heat and stir in the cheese. Adjust the seasonings.
Add as much sauce as desired to the zucchini in the frying pan and toss the zucchini until it’s well coated. Super thick and satisfying. Store extra sauce in a covered container in the refrigerator. #ThisGirlLovesToEat