Creamy Zucchini

4 medium zucchini julienned (Kim grated hers I think I'll do that next time)
1 clove garlic
2 tbsp olive oil
8 oz cream cheese, cubed (can use reduced fat)
1 cup half and half (can use fat free)
1/2 c. Parmesan
1/4 tsp salt
1/8 tsp ground pepper
dash ground nutmeg
shredded Swiss

Saute zucchini and garlic in olive oil until tender, 3-5 minutes. Remove zucchini mixture with slotted spoon. In the same skillet combine cream cheese and half and half, stir over low heat until smooth. Stir in the Parmesan cheese. Return zucchini to the pan and cook and stir until heated through, 1-2 minutes. Sprinkle with salt, pepper, nutmeg and Swiss cheese.