Artichoke and Asiago Zucchini

Toss the zucchini with half of the sea salt and the garlic powder in a microwave-safe bowl. Set aside.

Melt butter in a saucepan over medium heat. When butter is melted, first add the minced garlic and white wine and stir vigorously. Then add the flour, remaining half of the salt and pepper while continuing to stir vigorously. Reduce heat to low and continue stirring until mixture is smooth and bubbly.

Remove from heat and stir in milk and sour cream. Put it back on the heat and heat until it’s boiling, stirring constantly to prevent the sauce from burning. Stir in half of the Asiago cheese, 1/2 cup of the mushrooms and the artichoke hearts. Reduce the heat and continue simmering while preparing the zucchini.

Microwave the zucchini for two minutes, covering with a paper towel before you put it into the microwave. Then remove it from the microwave and put it in a colander to drain.

Plate hot zucchini and add sauce over noodles (tossing in the sauce may make zucchini soggy). Serve immediately. Top with remaining mushrooms and Asiago.