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)
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
