Directions

1. 1

   Using a spiral vegetable slicer fitted with the blade attachment, carefully secure the zucchini onto the slicer's blade using the guide and clamping mechanism. Turn the crank handle while steadily moving the slider forward to create long, thin spirals. Allow the zucchini ribbons to fall onto a clean plate or work surface.

2. 2

   Fill a medium saucepan with about 1 inch of water and fit a colander inside it. Add the spiralized zucchini to the colander, cover the pan with a lid, and bring the water to a gentle simmer. Cook the zucchini ribbons for 3 to 5 minutes, stirring occasionally, until they reach your desired tenderness—tender but not mushy.

3. 3

   While the zucchini is cooking, combine the butter and garlic powder in a small saucepan and heat over medium heat. Stir until the butter is melted and the mixture is fragrant, about 1 to 2 minutes.

4. 4

   Pour the heavy whipping cream into the butter-garlic mixture and whisk thoroughly to combine. Continue heating until the mixture is warmed through but not boiling.

5. 5

   In a small bowl, whisk together the potato starch and water to create a smooth slurry without lumps. Slowly pour this slurry into the simmering cream sauce while whisking constantly. Continue cooking over medium-high heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes.

6. 6

   Season the sauce with fine sea salt and white pepper, tasting and adjusting as needed. If desired, stir in a small amount of grated Parmesan cheese for added flavor.

7. 7

   Carefully remove the colander from the saucepan and gently drain the cooked zucchini ribbons, allowing any excess liquid to drip back into the pan. Transfer the drained zucchini to a serving bowl.

8. 8

   Pour the warm creamy garlic sauce generously over the cooked zucchini ribbons, toss gently to coat, and serve immediately while hot.