Zucchini Alfredo
Zucchini Alfredo is a delicious dish that is satisfy and healthy all in one that you can feel good about feeding your family!
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Make this the perfect meal by serving with a slice of buttered Gluten-Free Sourdough Bread and a side of Avocado Tomato Cucumber Salad. It makes a nice, light summery dinner without having to use the oven, and you can even add some grilled chicken or shrimp to throw on top!
Ingredients to Make Zucchini Alfredo:
- zucchini
- butter
- garlic
- heavy cream
- cornstarch
- water
- parmesan cheese
How to Make Zucchini Alfredo:
- In a large skillet over medium heat, melt the butter and add the garlic. Cook for a minute until the garlic is fragrant.
- Add in the heavy cream and bring to a simmer.
- In a small bowl, whisk together the cornstarch and water. Pour into the skillet, whisking constantly until well combined.
- Add in the parmesan cheese and continue to whisk until completely melted and sauce has thickened. Salt and pepper to taste.
- Add in the zucchini noodles and toss until well coated. Allow to cook for an additional 2-3 minutes or until the noodles have softened then serve.
Notes & Tips:
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm in a skillet with some melted butter covered over low heat.
- Salt the zucchini noodles and let it sit for 10-20 minutes to draw out some of the moisture.
- Add grilled chicken or shrimp if preferred.Â
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Zucchini Alfredo
Ingredients
- 3 zucchini, spiralized into noodles
- ¼ cup butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 cup parmesan cheese, shredded
Instructions
- In a large skillet over medium heat, melt the butter and add the garlic. Cook for a minute until the garlic is fragrant.
- Add in the heavy cream and bring to a simmer.
- In a small bowl, whisk together the cornstarch and water. Pour into the skillet, whisking constantly until well combined.
- Add in the parmesan cheese and continue to whisk until completely melted and sauce has thickened. Salt and pepper to taste.
- Add in the zucchini noodles and toss until well coated. Allow to cook for an additional 2-3 minutes or until the noodles have softened then serve.
Notes
- Salt the zucchini noodles and let it sit for 10-20 minutes to draw out some of the moisture.
- Add grilled chicken or shrimp if preferred.Â
More Dinner Recipes:
- Chicken Broccoli Cauliflower Rice
- Chicken Burrito Bowl
- Sheet Pan Lemon Chicken & Asparagus
- Chicken Meatballs
- Caprese Stuffed Chicken
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I thought this actually tasted like Alfredo! Haha. Gotta love cauliflower!