Lightly sautéed squash with an herbed cream sauce.
2 pounds Zucchini, grated
3 tablespoons Butter
3 cloves Garlic, minced
5 tablespoons Heavy Cream
3/4 teaspoon Salt
1/8 teaspoon freshly ground Black Pepper
2 tablespoons fresh Basil, chopped
Grate the zucchini by hand with a box grater/zoodle maker 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. Or squeeze the water out with your hands.
Melt the butter in a large skillet over medium-high heat.
Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes.
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.