Imagine creamed spinach, only with zucchini — it’s an elegant side dish that’s delicate and rich at the same time. It’s easy to make, too: you simply sauté grated zucchini and garlic in a bit of butter, then finish it off with a touch of heavy cream and fresh basil. The zucchini gets tender and creamy, almost melding into a purée. Try it with baked or grilled fish or roast chicken — and put the recipe in your entertaining file because you can make it ahead of time.

Ingredients

• 1-3/4 pounds zucchini (preferably smaller zucchini, as they are less watery)
• 3 Tablespoons unsalted butter
• 3 cloves garlic, minced
• 5 Tablespoons heavy cream
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 Tablespoons fresh chopped basil

Preparation

1. Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk.
2. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible.
3. Repeat a few times, replacing the towel if necessary.
4. Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes.
5. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed.
6. Taste and adjust seasoning if necessary.
7. Serve warm.