Zucchini Noodle Alfredo Recipe

A rich and creamy Zucchini Noodle Alfredo Recipe made with garlic, parmesan, and spiralized zucchini; ready in just 20 minutes for a satisfying low-carb dinner.

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Course: Dinner, Main Course

Cuisine: American, Italian, Low-Carb

Prep Time: 10

Cook Time: 10

Zoodle Draining Time: 10

Total Time: 30

Servings: Servings

Calories: 420kcal

Cost: $8

Equipment

1 Spiralizer For turning zucchini into noodles; a handheld or countertop model works
1 Large non-stick skillet Ideal for sautéing zucchini noodles without sticking
1 Medium saucepan For preparing and simmering the Alfredo sauce
1 Fine grater Best for freshly grating Parmesan cheese for smooth melting
1 Colander Used to salt and drain excess moisture from the zoodles

Ingredients

Base Ingredients

4 medium zucchini spiralized
1 tablespoon olive oil for sautéing noodles
½ teaspoon salt for draining excess moisture

Alfredo Sauce

4 tablespoon butter or ghee for dairy-free
4 cloves garlic minced
1 cup heavy cream coconut cream for dairy-free
1 cup parmesan cheese freshly grated preferred
¼ teaspoon black pepper freshly ground
¼ teaspoon nutmeg optional but adds depth
salt to taste, adjust after sauce is made

Optional Add-ins

2 cups cooked chicken diced
1 cup cooked shrimp peeled and deveined
2 tablespoon fresh parsley chopped
red pepper flakes to taste, optional heat

Instructions

Spiralize zucchini.
Salt and drain zoodles.
Sauté zucchini noodles lightly.
Simmer butter, garlic, and cream.
Add parmesan and seasonings.
Toss zoodles with sauce.
Add protein and garnish.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition