3 tablespoons vegetable oil
6 cloves garlic, minced (or to taste)
1 onion, halved and sliced thin
4 cups shredded zucchini, length-wise into long spaghetti-like strips
1/2 cup nonfat milk
4 ounces nonfat cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
fresh nutmeg, to taste
grated Parmesan cheese (optional)
1- Heat the oil in a skillet over medium heat. Stir in garlic & onion, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
2- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt, pepper, nutmeg, to taste, and sprinkle with Parmesan cheese.
Serves 4
