Zucchini Noodles Alfredo is a light and creamy twist on the classic pasta dish, offering all the indulgent flavors of Alfredo sauce while keeping things low-carb and gluten-free. With tender zucchini spirals coated in a rich garlic Parmesan sauce, this dish is a perfect option for keto, paleo, and gluten-free diets. Quick, easy, and full of flavor, it’s the ideal comfort food without the guilt.

Why You’ll Love This Recipe

A low-carb and gluten-free alternative to traditional pasta
Creamy Alfredo sauce made with butter, heavy cream, and Parmesan
Quick to prepare in just 20 minutes
Packed with savory garlic flavor
Great for keto, paleo, or anyone looking for healthier comfort food
A lighter take on a classic dish without sacrificing flavor
Easy to make with only a few simple ingredients
Versatile—add protein like chicken, shrimp, or tofu to make it a complete meal
Perfect for weeknight dinners or meal prepping
Low in calories but satisfying and creamy

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 medium zucchinis, spiralized
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
Salt and pepper, to taste
1 tablespoon chopped parsley (for garnish)

Directions

Prepare the Zucchini Noodles: Spiralize the zucchinis into noodles using a spiralizer. Set aside.
Sauté Garlic: Heat a large skillet over medium heat and add the butter. Once the butter melts, sauté the minced garlic for about 1 minute until fragrant.
Make the Alfredo Sauce: Pour in the heavy cream and bring to a simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce begins to thicken.
Add Parmesan: Stir in the grated Parmesan cheese and continue stirring until the sauce becomes smooth and creamy.
Cook the Zucchini Noodles: Add the spiralized zucchini noodles to the skillet and toss to coat in the Alfredo sauce. Cook for 2–3 minutes, stirring occasionally, until the noodles are tender but still firm (do not overcook to avoid sogginess).
Season: Season the dish with salt and pepper to taste.
Serve: Remove from heat, garnish with chopped parsley, and serve immediately.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per Serving: 320 kcal

Variations

Add Protein: For a complete meal, top with grilled chicken, shrimp, or even sautéed mushrooms for a vegetarian option.
Spicy Kick: Add red pepper flakes to the sauce for a little heat.
Vegan Version: Use a dairy-free butter, cream, and Parmesan alternative to make the dish vegan-friendly.
Herb Twist: Add fresh basil or thyme to the sauce for extra flavor.
Roasted Garlic: For a deeper garlic flavor, use roasted garlic in the sauce instead of fresh garlic.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid reheating in the microwave as the zucchini noodles may become soggy.

FAQs

Can I use store-bought zucchini noodles?

Yes, you can buy pre-spiralized zucchini noodles (zoodles) from most grocery stores to save time. Just be sure to drain any excess water before cooking.

How do I prevent the zucchini noodles from getting soggy?

To prevent sogginess, avoid overcooking the zucchini noodles. Cook them just until tender—2–3 minutes should be enough.

Can I use other vegetables instead of zucchini?

Yes, you can substitute zucchini noodles with other spiralized vegetables like yellow squash, sweet potato, or even carrots for a different texture.

Is this recipe suitable for a keto diet?

Yes, this Zucchini Noodles Alfredo is a perfect keto dish since it is low in carbs and made with healthy fats from the cream and butter.

How do I make the sauce thicker?

If you prefer a thicker sauce, simmer it a little longer until it reduces to your desired consistency. You can also add a little extra Parmesan for richness.

Can I prepare this dish in advance?

Zucchini noodles are best cooked fresh, but you can prepare the Alfredo sauce ahead of time and store it in the refrigerator for up to 3 days.

Can I freeze this dish?

It’s not recommended to freeze the zucchini noodles since they may become watery once thawed. However, the Alfredo sauce can be frozen and reheated later.

Can I use a different cheese?

Yes, you can use other cheeses like Pecorino Romano, Asiago, or a blend of cheeses for a different flavor.

Can I use milk instead of heavy cream?

Yes, you can substitute milk for a lighter version, but the sauce will be less creamy and rich.

What can I serve with this dish?

Serve with a side salad, roasted vegetables, or a protein like grilled chicken, fish, or shrimp to make a complete meal.

Conclusion

Zucchini Noodles Alfredo is the perfect light and creamy dish for anyone craving the rich flavors of Alfredo sauce without the carbs. With tender zucchini noodles and a velvety garlic Parmesan sauce, this low-carb twist on the classic pasta dish is both satisfying and healthy. Ideal for keto, paleo, or gluten-free diets, it’s a simple and delicious meal that’s quick enough for weeknights but indulgent enough for any occasion.

Zucchini Noodles Alfredo

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Author: Mari
Total Time: 20 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

This Zucchini Noodles Alfredo is a creamy, low-carb twist on the classic comfort food. With rich Parmesan and a velvety Alfredo sauce, this dish is perfect for keto, paleo, and gluten-free diets. Made with tender zucchini spirals instead of traditional pasta, it’s a healthy and flavorful alternative that doesn’t compromise on taste.

Ingredients

4 medium zucchinis, spiralized
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
Salt and pepper, to taste

1 tablespoon chopped parsley (for garnish)

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Instructions

Heat a large skillet over medium heat. Add butter and sauté the garlic until fragrant, about 1 minute.
Pour in the heavy cream and bring to a simmer. Cook for 3–4 minutes, stirring often to prevent the cream from boiling over.
Add the grated Parmesan cheese and stir until melted and the sauce becomes smooth and creamy.
Add the spiralized zucchini noodles to the skillet and toss to coat them in the sauce. Cook for 2–3 minutes, or until the zucchini noodles are tender but still have some bite, making sure not to overcook and make them soggy.
Season with salt and pepper to taste.

Remove from heat and garnish with chopped parsley before serving

Notes

For a richer flavor, you can substitute half of the heavy cream with cream cheese or add more Parmesan cheese to the sauce.
Be careful not to overcook the zucchini noodles, as they release water and can become mushy. You want them to stay slightly firm.

This recipe is naturally gluten-free, and you can make it dairy-free by using a dairy-free cream and nutritional yeast instead of Parmesan.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner, Low-Carb
Method: Stovetop
Cuisine: Italian