Wash the zucchini, dry them and cut them into thin strips lengthwise, then into long sticks. Brown them in margarine for 2 min over high heat and keep them warm.
Heat the cream, add the chopped basil and chives, salt and pepper.
Brown the veal chops in the margarine. Turn them over several times, salt and pepper.
Serve the ribs with zucchini spaghetti topped with sauce.