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Zucchini Noodle Alfredo

Zucchini Noodle Alfredo

Zucchini Noodle Alfredo

By recipes genie | Published on December 28, 2024

Tools & Equipment

1
spiralizer or vegetable peeler
2
cutting board
3
chef's knife
4
large skillet
5
measuring cups and spoons
6
tongs

Ingredients

Vegetables

  • 1
    2 count medium zucchini

Sauce

  • 1
    2 count cloves garlic
  • 2
    2 tablespoons tablespoons butter
  • 3
    1 cup cup heavy cream
  • 4
    0.5 cup cup grated Parmesan cheese
  • 5
    0.25 teaspoon teaspoon salt
  • 6
    0.25 teaspoon teaspoon black pepper

Optional Garnish

  • 1
    0 optional fresh parsley

Directions

1

Wash and Dry Zucchini

Wash the zucchini thoroughly under cool water. This removes any dirt or debris. Dry them well with a clean towel.

2

Spiralize Zucchini

Use a spiralizer to create zucchini noodles (zoodles). If you don't have a spiralizer, you can use a vegetable peeler to make long, thin ribbons. Rotate the zucchini as you peel to get even strips. Keep peeling until you reach the seedy core.

3

Mince Garlic

Mince the garlic cloves finely. This ensures even distribution of flavor in the sauce. Set aside.

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4

Melt Butter

Melt the butter in a large skillet over medium heat. Be careful not to overheat and burn the butter, watch for it to melt completely and just begin to foam. This creates a flavorful base for the sauce.

5

Sauté Garlic

Add the minced garlic to the melted butter and cook for about 1 minute, until fragrant. Stir constantly to prevent burning. The aroma of the garlic will be a good indication that it's ready.

6

Add Cream

Pour the heavy cream into the skillet with the garlic butter. Gently bring to a simmer over medium heat. Do not let it boil vigorously, which can cause the cream to curdle.

7

Add Cheese and Seasoning

Reduce the heat to low. Add the grated Parmesan cheese, salt, and black pepper to the cream sauce. Stir constantly until the cheese is fully melted and the sauce is smooth and creamy. The sauce should thicken slightly as the cheese melts.

8

Add Zucchini Noodles

Add the zucchini noodles (zoodles) to the skillet with the sauce. Gently toss them to coat evenly. Cook for about 3-5 minutes until the zoodles are heated through and slightly tender, but still have a bit of a bite. Overcooking will make the zoodles mushy.

9

Serve Zoodles

Serve immediately. Garnish with fresh parsley if desired. The zoodles will continue to soften so it's best to enjoy them right away.

Recipe Tips

  • For extra flavor, add a pinch of nutmeg to the alfredo sauce.
  • If you don't have heavy cream, half-and-half can be substituted, but the sauce may be less thick.
  • To prevent the zoodles from becoming too watery, you can lightly salt them before cooking and let them rest in a colander for 10 minutes, then pat them dry.
  • Store leftover zoodles in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

15g

Protein

14g

Fat

38g

Fiber

4g

Sugar

7g

Sat. Fat

24g

Sodium

700mg

Trans Fat

1g

Cholesterol

150mg

Potassium

700mg

Vitamin A

80%

Vitamin C

12%

Calcium

350%

Iron

1%

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