How to Make Zucchini Alfredo
- 6 medium zucchini
- 3 tbsp olive oil
- 2 tbsp butter
- 3 tbsp pressed garlic
- 1 c. heavy cream
- 3/4 c. grated parmesan cheese, plus more to garnish
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Soak zucchini in a bowl of water for 20 minutes, the scrub with a vegetable scrubber and rinse.
- Slice the top and bottom off of each zucchini.
- Using your vegetable peeler, carefully peel zucchini into long ribbons—scraping from top to bottom. Place in large bowl and set aside.
- In medium saucepan, heat olive oil on medium low, then add garlic. Cook garlic for 1 minute, until it starts to become fragrant, then add in the cream. Bring to a simmer on medium heat—about 4-5 minutes—then add parmesan, nutmeg, and salt and pepper to taste. Bring to a simmer once again and stir frequently until cheese is melted—about 3-4 minutes. Reduce heat to lowest setting and keep warm.
- While the sauce is simmering, heat olive oil on medium heat in a large skillet, then add the zucchini ribbons. Sauté ribbons until they reduce in size slightly—about 5-7 minutes—then salt and pepper to taste.
How to Make Chocolate Curls
For thick curls: 1 by 1 inch 1 ounce square of dark, milk, or white chocolate
For narrow curls: ¼ inch thick chocolate bar
- Warm chocolate slightly by heating it, unwrapped, in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Do NOT overcook
- Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. If you are using a bar of chocolate for narrow curls, run the peeler over the side of the chocolate bar.
- To arrange curls on a dessert, use a toothpick to lift them into place.
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