Creamed Zucchini with Garlic and Basil Recipe

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, for about 6 minutes until the zucchini is tender.

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.