Zucchini with Cream

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.