from Tina MacDonald
2 medium zucchini – sliced about 1/2 inch thick
2 tbsp. thinly sliced red pepper strips about 1 inch long
2 tbsp. butter
Salt and Pepper to taste
Sauté zucchini and red pepper in butter until lightly browned, seasoning to taste. Meanwhile make sauce.
1 ounce of cream cheese
2 tbsp. cream
2 tbsp. finely grated Parmesan cheese
Whip all ingredients together until mixture is smooth and creamy. Immediately on removing zucchini from heat, stir in sauce mixture. The heat of the vegetables cooks the egg in the sauce, coating the vegetable with a smooth and creamy Alfredo sauce.
Note: If cooking for two, use half the sauce one day, and keep remainder in fridge for up to two days to use on another day. This sauce is also excellent on hot steamed broccoli.
Total recipe: 522 calories, 10.2 grams of carbohydrate
Per serving: 130.5 calories, 2.6 grams of carbohydrate