Cut the zucchini into long thin spaghetti with a julienne slicer, remove the kernels beforehand if the zucchini is large. Sear them in a little oil, you can add toasted aromas. Then add 2 tablespoons of herbal cream cheese and let it melt.
Cook the zucchini spaghetti to the desired firmness, cut the basil leaves into small pieces and stir in, season to taste. Serve with a little parmesan.
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