zucchini 'pasta' in alfredo sauce

you will need vegetable peeler, large skillet, saucepan, whisk and wooden spoon
yield 6 servings

12 small zucchini
3 tablespoons olive oil
10 teaspoons minced garlic (or 10 cloves)
2 cups whipping cream
1 cup fresh grated parmesan cheese
1/4 to 1/2 cup white wine (to taste)
salt and pepper to taste

cut long strips of zucchini ribbons with vegetable peeler by starting at the top of each zucchini and peeling down the length of it. turn after each peel to get all of the green skin first and keep peeling until you come to the center portion with the seeds. cut eat center portion in half

add 2 tablespoons olive oil to skillet over medium-high heat. add zucchini.

saute for 3 minutes, regularly turning the 'noodles'. immediately remove from heat (if you overcook them, they will become soggy).

in saucepan, saute 1 tablespoon olive oil and garlic. add whipping cream. turn heat to high and bring conternts to a boil, stirring constantly. reduce heat to low and simmer for 10 minutes.

remove from heat and season with salt and pepper. add cheese and wine. stir until smooth. toss with zucchini ribbons. add parsley and a bit more parmesan cheese for garnish.