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Rachel White

Zucchini Noodle Alfredo Recipe

A lighter vegetarian Alfredo made with spiralized zucchini noodles tossed in a creamy garlic Parmesan sauce for a comforting yet fresh meal.

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini spiralized
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 tablespoon butter
  • 1 cup milk or plant based alternative
  • ¾ cup grated Parmesan cheese
  • 2 tablespoons cream cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Spiralize 4 medium zucchini into noodle shapes and set aside.
  2. Heat olive oil in large skillet over medium heat.
  3. Add minced garlic and sauté 30 seconds until fragrant.
  4. Add spiralized zucchini and cook 3 to 4 minutes until slightly tender.
  5. Remove zucchini from skillet and set aside to prevent overcooking.
  6. In saucepan, melt butter over medium heat.
  7. Pour milk into saucepan and whisk gently.
  8. Add cream cheese and stir until smooth.
  9. Gradually whisk in grated Parmesan cheese.
  10. Season with salt, black pepper, and nutmeg.
  11. Simmer sauce 3 to 4 minutes until thickened.
  12. Return zucchini noodles to skillet and pour Alfredo sauce over top.
  13. Toss gently until evenly coated.
  14. Garnish with chopped parsley before serving.

Notes

Nutritional Values (Per Serving)

Calories: 280
Total Fat: 20g
Saturated Fat: 10g
Carbohydrates: 12g
Fiber: 3g
Protein: 12g
Calcium: 30%
Vitamin A: 20%
Vitamin C: 35%
Iron: 6%
Potassium: 12%

Additional Notes and Tips

  • Pat zucchini dry to prevent watery sauce.
  • Add sautéed mushrooms for extra depth.
  • Use nutritional yeast for dairy free option.
  • Serve immediately for best texture.
  • Store sauce separately if meal prepping.