Zucchini Noodle Alfredo
A creamy, low-carb twist on classic fettuccine alfredo made with spiralized zucchini noodles and a rich garlic-parmesan sauce. Ready in 20 minutes for a guilt-free comfort food fix!
Ingredients
- 3 medium zucchinis (spiralized)
- 2 tbsp butter or olive oil
- 3 garlic cloves, minced
- ½ cup heavy cream (or coconut cream for dairy-free)
- ½ cup grated Parmesan cheese (plus extra for garnish)
- ¼ tsp nutmeg
- Salt & pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Zoodles: Spiralize zucchini and pat dry with paper towels to remove excess moisture.Make Sauce: In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in cream and simmer for 2 minutes.Combine: Stir in Parmesan and nutmeg until sauce thickens (1-2 minutes). Add zucchini noodles and toss gently for 2-3 minutes until just tender.Serve: Garnish with extra Parmesan, parsley, and black pepper.
Notes
- For vegan version: Use coconut cream + nutritional yeast instead of dairy.
- To prevent sogginess: Salt zoodles lightly, let sit for 10 minutes, then pat dry before cooking.