Melt 1 tablespoon butter in a saucepan over medium heat.
Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
Melt remaining 2 tablespoons butter in the saucepan.
Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, thyme and oregano.
Cook, whisking constantly, until incorporated, about 1-2 minutes.
Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes.
If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in zucchini and gently toss to combine. Serve immediately, garnished with parsley, if desired.
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