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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:

  1. In a large skillet over medium heat, melt the butter and add the garlic. Cook for a minute until the garlic is fragrant.
  2. Add in the heavy cream and bring to a simmer.
  3. In a small bowl, whisk together the cornstarch and water. Pour into the skillet, whisking constantly until well combined.
  4. Add in the parmesan cheese and continue to whisk until completely melted and sauce has thickened. Salt and pepper to taste.
  5. 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. 

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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! Gluten-Free. Keto.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 4 servings

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. 

More Dinner Recipes:

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