Creamed Zucchini over Mostachiolli
Saute together: 3 T olive oil and 3 T fresh garlic (crushed or minced)
Add 5 cups grated zucchini, 1 cup fresh basil (torn), 1 cup white wine, 1 cup fresh parsley and cook until soft.
In the blender: blend 4 T butter and 1 cup paremsan cheese until smooth. Add in zucchini mixture, salt and pepper to taste, and (if you like) 1 package silken tofu. (I left this out.)
Boil pasta and mix with sauce.
We served it with grilled chicken over the top.