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!
Why You’ll Love This Recipe:
Lightened-up comfort food: All the rich, creamy Alfredo flavor without the heaviness of traditional pasta.
Veggie-packed: A delicious way to enjoy more vegetables, perfect for low-carb or gluten-free meals.
Quick and easy: Comes together in about 15 minutes with simple ingredients.
Naturally gluten-free: Cornstarch thickens the sauce without the need for flour.
Customizable: Add grilled chicken, shrimp, or mushrooms for a heartier version.
Ingredients to Make Zucchini Alfredo:
- zucchini. Spiralized into noodles, choose medium-sized zucchini for best texture. Pat dry with a paper towel before cooking to reduce excess moisture.
- butter. Forms the base of the sauce and helps sauté the garlic, unsalted gives more control over seasoning.
- 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.
- parmesan cheese. Freshly shredded parmesan melts more smoothly into the sauce and gives it that classic Alfredo flavor.
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.
Recipe Notes & Tips:
- Don’t overcook the zoodles: They soften quickly, just 2–3 minutes is enough to keep them tender but not soggy.
- Dry zucchini before cooking: Lightly patting the zoodles dry with paper towels helps prevent a watery sauce.
- Use freshly grated parmesan: Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- Low-heat is key for sauce: Keep the heat at a gentle simmer when thickening and melting the cheese to prevent curdling.
- Make it a meal: Add cooked chicken, shrimp, or sautéed mushrooms for extra protein and flavor.
- Great with fresh herbs: Top with chopped parsley or basil for a fresh finish.
- Serve immediately: This dish is best enjoyed right away while the sauce is creamy and the zoodles still have a bit of bite.
Serving Suggestions:
- Veggie Tots
- Cucumber Onion Salad
- Honey Garlic Carrots
- Parmesan Roasted Brussels Sprouts
- Cauliflower Mac and Cheese
- Stuffed Sweet Potatoes
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.
FAQs:
Pat them dry before cooking, and avoid overcooking. You can also sauté them separately and drain any excess moisture before adding to the sauce.
Grilled chicken, sautéed shrimp, or even crispy tofu are all great additions.
You can, but the sauce will be thinner and less rich. Whole milk is the best substitute if you’re avoiding heavy cream.
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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
- Don’t overcook the zoodles: They soften quickly, just 2–3 minutes is enough to keep them tender but not soggy.
- Dry zucchini before cooking: Lightly patting the zoodles dry with paper towels helps prevent a watery sauce.
- Use freshly grated parmesan: Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- Low-heat is key for sauce: Keep the heat at a gentle simmer when thickening and melting the cheese to prevent curdling.
- Make it a meal: Add cooked chicken, shrimp, or sautéed mushrooms for extra protein and flavor.
- Great with fresh herbs: Top with chopped parsley or basil for a fresh finish.
- Serve immediately: This dish is best enjoyed right away while the sauce is creamy and the zoodles still have a bit of bite.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!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!