Zucchini Noodle Alfredo is the healthy answer to cravings for a decadent pasta dish. It’s creamy, cheesy, low-carb and best of all…it takes just minutes to prepare!
I have just one more zucchini recipe before summer’s end!
Consider it an addendum to 25 Unique Uses for Zucchini. This one is just too good not to share right away.
It’s an easy alfredo recipe with just 5 ingredients. If you don’t count the olive oil, then there are only 4! (I’m not exactly sure what the rules are for making this type of declaration, so I erred on the side of over-reporting!)
No matter how you count it…
Zucchini Noodle Alfredo is a one-pan wonder!
The key to the trickery is the noodles.
No…zucchini doesn’t taste just like pasta. I’m not going to make anyone hold their nose and say it is so. But, my taste buds are sure fooled by the long strands which look like noodles and are coated with a cheesy, creamy sauce.
I feel like I’m eating a type of pasta and I don’t have to try very hard. 🙂
Use a spiralizer to make the “noodles.” They come in all price ranges. The Vegetti Spiralizer is under $15. Or go with a deluxe Paderno Spiralizer with lots of bells and whistles. Either way, it’s worth every penny to easily make vegetable noodles.
But, ribbons made with a vegetable peeler are another option.
And then there is the sauce…sigh! It’s a rich mixture of cream cheese, freshly grated Parmesan cheese and a touch of sour cream. A little goes a long way so pay attention to the ratio of noodles to sauce.
Of course, this alfredo sauce can be tossed with regular pasta noodles and used in many other applications (I’m thinking over veggies or topping a baked potato.)
But…if you are a zucchini lover, I highly recommend that you give this recipe a try!
If zucchini isn’t in season, be sure to check out this Spaghetti Squash Alfredo Recipe. It’s delish too!
- 1 pound zucchini
- 1 Tablespoon olive oil
- 1.5 ounces of cream cheese, room temperature
- 1 Tablespoon sour cream
- ¼ cup Parmesan cheese, grated
- Use a spiralizer or vegetable peeler to made zucchini noodles.(I have Vegetti and Paderno spiralizers. See links below.)
- Heat olive oil in a large pan over medium heat.
- Add zucchini noodles to pan and saute for about 5 minutes.
- Remove noodles to serving dish.
- Add cream cheese, sour cream and Parmesan cheese to pan and stir to combine.
- Pour sauce over noodles and toss to combine.
- Top with additional Parmesan cheese, if desired.
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The Vegetti Spiralizer is great for zucchini and cucumber, is under $15 and an easy way to get started with veggie noodles.
The Paderno Spiralizer has lots of bells and whistles, is perfect for all types of fruit and vegetables and make a great gift too!
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