Zucchini Is A Girl's Best Friend

I've been having severe issues digesting meat lately so I'm focusing on the veggie side of things for dinner. Tonight I felt like 'zoodles'... not that canned pasta crapola, but zucchini noodles. I'd purchased a kitchen gadget that is like a conical grater with a single row of blades on the inside... you sort of twist and push the zucchini into this thing and it grates into loooong pasta-like tendrils. Coolio. I've made them before, just sautéed them with butter and tossed with parm. Simple. Tonight I went a little further...

Fresh batch of zoodles

Baked Zucchini Noodles With Garlic Cream Sauce
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2 medium zucchinis (the approximate 12" dark green ones, not the ginormous variety)
2 tbs + 2 tbs unsalted butter
1/2 tsp sea salt
1 tsp garlic salt
1/2 cup heavy cream
1/2 cup shredded parmesan

Preheat oven to 400. Zoodle the zucchinis, set aside. Melt the first amount of butter in a medium frying pan over medium heat. When its bubbly, add the zucchini, lightly toss with a fork to coat. Sprinkle with the sea salt, continue to sauté the noodles until softened but not soggy. Remove from heat, pour into an ungreased 1 quart casserole. Return the pan to the burner, add the second amount of butter. Pour in the cream, reduce heat by half. Stir with whisk or spatula, it will be very bubbly very quickly. Add the garlic salt, continue to stir until mixture thickens. Remove from heat, pour over noodles in the casserole, stir to coat. Top the mixture evenly with the shredded parm, bake for ten minutes to heat thoroughly, then broil for about five to lightly brown the top. Serve immediately.