- 1 cup heavy cream
- 6 tender young zucchini, 6 to 7 inches long
- 1 rounded tablespoon grated Parmesan cheese
- Grated zest of 1 lemon
- Juice of half a lemon
- 1 tablespoon finely chopped fresh chives
- Salt and freshly ground white pepper
- Put the cream in a small, heavy-bottomed saucepan and simmer to reduce by half, about 30 to 40 minutes. While the cream is reducing, cut the zucchini into “noodles”: trim the ends off the zucchini and, using a vegetable peeler, cut each one into lengthwise strips. Bring a large saucepan of water to the boil.
- Add the Parmesan and lemon zest to the reduced cream and continue to simmer while the zucchini cooks. Add the zucchini strips to the boiling water, stir a few times, and cook 2 minutes. Drain well. In a large bowl, toss with the lemon juice.
- Add the chives to the cream mixture and pour over the zucchini. Add salt and pepper to taste. Serve hot or at room temperature.