Pennsylvania zucchini is sweet, tender and full of nutritional benefits (fiber, vitamins B6, C and K, riboflavin, folate, potassium, manganese, antioxidants and anti-inflammatory phytonutrients), and there are so many delicious things you can make with them. One of our favorite new ways to use these slender, green squash is as spiralized zucchini noodles (go ahead, call them “zoodles”) in an elegant cream sauce with tangy tomatoes, a healthy hit of garlic and a shower of Parmesan cheese. This clever, modern recipe come to us from PA Veggies.
Creamy Garlic Parmesan Zoodles
- 1 tablespoon butter
- 2 cloves garlic, minced
- 4 ounces cream cheese
- 2–3 tablespoons milk
- 1/4 cup Parmesan cheese
- 4–5 medium zucchini, spiralized
- 1/4 cup fresh basil leaves, torn
- Salt and pepper, to taste
- Sliced cherry tomatoes, optional
- In a large pan, melt butter over medium-low heat. Then add minced garlic.
- Let the garlic and butter cook together for a minute or so, then add cream cheese and milk.
- Allow the cream cheese to melt and start forming a simple sauce. Then, add the basil leaves and season with salt and pepper, to taste.
- Add in all the zucchini noodles. Toss the zoodles to coat them with the sauce.
- Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted. If using, toss in sliced cherry tomatoes, and toss to coat with sauce.