This zucchini alfredo is a creamy, stovetop dinner made with spiralized zucchini noodles tossed in a rich parmesan cream sauce. It delivers the familiar comfort of alfredo without pasta, making it a great option for easy weeknight dinners when you want something lighter but still satisfying.
A Quick Look at the Recipe
✅ Recipe Name: Zucchini Alfredo
🕒 Ready In: ~20 minutes
👪 Serves: 4 servings
🍽 Calories: ~380 per serving
🥣 Main Ingredients: Zucchini noodles, heavy cream, butter, garlic, parmesan cheese
📖 Dietary Info: Low carb, gluten-free
👌 Difficulty: Easy - quick stovetop cooking
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The sauce comes together quickly with butter, garlic, cream, and parmesan, then thickens just enough to coat the zucchini noodles without becoming heavy. Cooking the zucchini briefly keeps it tender while preventing excess moisture from watering down the sauce.
If you enjoy simple zucchini noodle dishes like this one, you may also like our Chicken Zucchini Pasta, Pesto Zucchini Noodles, or Creamy Chicken Zucchini Noodles that come together fast.
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Why You'll Love this Zucchini Alfredo:
Creamy without pasta: Delivers classic alfredo flavor using zucchini noodles instead of pasta.
Quick stovetop recipe: Comes together in about 20 minutes with minimal prep.
Simple ingredients: Made with just a handful of pantry and refrigerator staples.
Light but satisfying: Rich sauce balanced by tender zucchini noodles.
Great low-carb option: A naturally gluten-free, low-carb dinner choice.
Key Ingredients:
- zucchini. Spiralized into noodles, choose medium-sized zucchini for best texture. Pat dry with a paper towel before cooking to reduce excess moisture.
- garlic. Freshly minced garlic adds depth to the creamy sauce, adjust to taste if you prefer a milder flavor.
- heavy cream. Creates a rich, velvety texture. Use full-fat for best results.
- cornstarch. This slurry thickens the sauce without flour, stir well before adding to avoid clumps.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Add protein: Stir in cooked chicken, shrimp, or salmon to make the dish more filling.
- Use a different noodle: Yellow squash noodles or hearts of palm noodles can be used in place of zucchini.
- Make it dairy-free: Use dairy-free butter, full-fat coconut milk or cashew cream, and dairy-free parmesan-style cheese.
- Adjust the thickness: Add a splash of milk or cream to thin the sauce, or let it simmer slightly longer to thicken.
- Add vegetables: Mushrooms, spinach, or peas can be added to the sauce before tossing with the zucchini noodles.
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.
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Recipe Notes & Tips:
- Pat zucchini noodles dry: Removing excess moisture helps prevent a watery sauce.
- Don't overcook the zucchini: Zucchini noodles only need a few minutes to soften; cooking too long releases too much liquid.
- Keep the heat low when adding cheese: Gentle heat helps the parmesan melt smoothly without clumping.
- Whisk the cornstarch slurry well: Make sure it's fully combined before adding so the sauce thickens evenly.
- Serving suggestions: Serve alongside Sun-Dried Tomato Chicken or pair with Lemon Butter Shrimp Skewers for a complete plate.
How to Store:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Reheat: Warm gently in a skillet over low heat, stirring often. Add a splash of cream or milk if needed to loosen the sauce.
Freeze (sauce only): The Alfredo sauce can be frozen separately for up to 1 month. Let it cool completely, then store in a freezer-safe container. Thaw in the fridge overnight and reheat gently on the stove.
Zucchini Alfredo FAQs:
To keep zucchini alfredo from getting watery, pat the zucchini noodles dry before cooking and avoid overcooking them. Zucchini only needs a few minutes to soften.
Zucchini alfredo is best served fresh, but the alfredo sauce can be made ahead and reheated gently before tossing with freshly cooked zucchini noodles.
Yes. Zucchini alfredo is naturally low carb because it uses zucchini noodles instead of traditional pasta.
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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.
Nutrition
Notes
- Pat zucchini noodles dry: Removing excess moisture helps prevent a watery sauce.
- Don't overcook the zucchini: Zucchini noodles only need a few minutes to soften; cooking too long releases too much liquid.
- Keep the heat low when adding cheese: Gentle heat helps the parmesan melt smoothly without clumping.
- Whisk the cornstarch slurry well: Make sure it's fully combined before adding so the sauce thickens evenly.
- Serving suggestions: Serve alongside Sun-Dried Tomato Chicken or pair with Lemon Butter Shrimp Skewers for a complete plate.
Yvonne says
I thought this actually tasted like Alfredo! Haha. Gotta love cauliflower!