2 lbs small zucchinis3 tablespoons unsalted butter3 cloves garlic, minced5 tablespoons heavy cream3/4 teaspoon salt1/8 teaspoon freshly ground black pepper
2 tablespoons fresh chopped basil
Grate the zucchini by hand with a box grater 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. Repeat a few times, replacing the towel if necessary.
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.
Adapted from Cook’s Illustrated