Zucchini Alfredo
This zucchini alfredo is a creamy, stovetop dinner made with spiralized zucchini noodles tossed in a rich parmesan cream sauce.
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.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!