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Easy Zucchini Noodle Alfredo is the low-carb answer to cravings for a decadent and creamy pasta dish, and it takes just minutes to prepare!
Come dinner time, I don't make anyone close their eyes and say zucchini Alfredo is the same as one-pot fettuccine Alfredo.
I don't have to! This 5-ingredient recipe holds its own as an irresistible vegetable side dish or as an easy meal when topped with chicken or easy blackened shrimp.
Meanwhile, as someone who enjoys keto-friendly recipes, I find it indulgent. The long strands of zoodles coated in a cheesy sauce of Parmesan cheese, cream cheese, and sour cream are delicious.
Once summer ends, keep this easy Alfredo sauce in your back pocket to make spaghetti squash Alfredo instead.
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Ingredient Notes
You'll need a handful of simple ingredients to make this zucchini noodle Alfredo recipe:
Of special note:
- Zucchini (a.k.a. courgettes) is best fresh and firm to touch.
- Cream cheese - Cut into small cubes so it softens and melts quickly in the skillet.
- Freshly grated Parmesan cheese works best. Since there are no preservatives, it will melt quickly and easily.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Equipment
Use a spiralizer to make zucchini noodles or "zoodles." They come in all price ranges and are worth every penny to easily make vegetable noodles.
I use the small, inexpensive one pictured below, which doesn't take up much space. The recipe card has a link if you want to check it out further.
Another option is to make zucchini ribbons with a vegetable peeler.
You'll find no shortage of ways to use this gadget, from pretty cucumber salad to baked feta zucchini pasta.
Directions with Pictures
Here's how to make this easy zucchini Alfredo recipe:
Step 1. Spiralize the zucchini. If there is excess moisture, gently pat the zoodles dry. You don't need to peel the zucchini first; just lift out any large strands that are mostly skin, if desired.
Step 2. Heat olive oil in a large skillet over medium-high heat. Add spiralized zucchini and saute for about five minutes to soften them.
Step 3. Add Parmesan cheese, cubed cream cheese, and sour cream to the skillet. Stir to melt and combine the sauce ingredients with the zucchini noodles. This will take about five minutes.
Note: The zucchini noodles and the sauce can be made separately and combined. However, I find cooking everything at once to be much simpler.
Top Tips
- Don't use overly soggy zucchini noodles, or the sauce will be watery too. Pat zoodles dry before using.
- This recipe does not have much excess sauce and clings to the zucchini strands as it cools and sets. It should thoroughly coat the zucchini noodles. If desired, double the sauce amounts.
What to serve with zucchini Alfredo
Zucchini noodle Alfredo is a standout addition to just about any summer meal. Here are some of my favorite low-carb pairings:
- Main course: For a bit of a kick, I'm partial to baked blackened chicken or blackened cod. Grilled margarita shrimp and lemon pepper chicken are also excellent choices.
- Salad: Grape tomato caprese salad
- Dessert: Finish the meal with cottage cheese strawberry ice cream!
Sprinkle extra Parmesan cheese and fresh parsley on top for a beautiful presentation.
Storage
Store leftover zucchini noodle Alfredo in an airtight container in the refrigerator for 2-3 days. Reheat it on the stovetop over medium-high heat.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Zucchini Noodle Alfredo
Equipment
Ingredients
- 1 pound zucchini
- 1 Tablespoon olive oil
- 1 ounce cream cheese cubed and softened
- 1 Tablespoon sour cream
- ¼ cup Parmesan cheese grated
Instructions
- Use a spiralizer or vegetable peeler to make zucchini noodles. Pat dry to remove excess moisture. You don't need to peel the zucchini first; just lift out any large strands that are mostly skin, if desired.
- Heat olive oil in a large pan over medium heat. Add spiralized zucchini noodles to the pan and saute for about 5 minutes to soften.
- Add cream cheese, sour cream, and Parmesan cheese to the pan. Stir to melt and combine the sauce ingredients with the zucchini noodles. This will take about five minutes.
- Enjoy right away, topped with additional grated Parmesan cheese and fresh parsley, if desired. Salt and pepper to taste.
Notes
- Don't use overly soggy zucchini noodles, or the sauce will be watery too. Pat zoodles dry before using.
- This recipe does not have much excess sauce and clings to the zucchini strands as it cools and sets. It should thoroughly coat the zucchini noodles. If desired, double the sauce amounts.
Nutrition
This recipe was originally posted on August 20, 2014, and has been updated to improve the reader experience.
Shelly says
First time I've ever commented on a recipe ( and I look them up all of the time): most awesome use of my zucchini yet! So easy, had all ingredients already, and scrumptious!
Gwen says
This was so yummy! I made the recipe exactly as written and loved that it was low-carb and keto friendly. I have added this recipe to my weekly list of easy recipes to make!
Marjory Pilley says
I'm so glad you enjoyed it!
Vonnie says
Taste was wonderful but thinking i did something wrong. I took the zucchini out of pan and tried to make sauce It never melted so I had to add chicken broth.
Anne Carruthers says
This was delicious and healthy. I like alfredo but it's so fattening and this is much lighter. Thanks for a great recipe!
Marjory Pilley says
I’m so glad you enjoyed it!
CARMEN says
Excellent, easy and delicous!
Deborah says
Excellent! I'm starting on NOOM and this was a particularly great recipe for dinner one night.
And just want to add - LOVE that you can recalculate recipes for the number of servings / people I'm making it for! Thank you for that!
Marjory Pilley says
I'm so happy you enjoyed it and find the recipe card adjustments helpful! Also, you can use the sauce ratios with any spiralized veggies too!
Julie says
Hi! I just made this tonight! It was soooo good! I decided to make it into a meal and a added sautéed mushrooms and shrimp! Highly recommend! Thanks for the great and easy recipe!! 😊
Marjory Pilley says
I'm so glad you enjoyed it!!! Mushrooms and shrimp sound devine!
Maggie says
We are having this Again this week! Just purchased more zucchini. I am actually craving this.
Marjory Pilley says
I'm so glad you enjoy it...now I'm craving it too! 🙂
Mary says
Mary-Northern MN
10-10-19
Made this tonight, so easy to put together. I added a little shredded butternut squash for a little color.
Very de-lish
Marjory Pilley says
I'm so glad you liked it...awesome fall addition too!
April Kelley says
I would love to try adding andouille sausage and/or shrimp to this!
Lindsye says
This was yummy! I added garlic, red pepper flakes and milk (because it seemed too thick.) I used low fat sour cream and low fat cream cheese. I will definitely make this again!
Marjory Pilley says
I'm so glad you enjoyed it!
Olga says
Marjory, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Brendan chennells says
When you say sauce what do you mean? Was there a different sauce to add to it? Lol
Marjory says
Hi! The sauce is the sour cream, cream cheese and Parmesan cheese once it has been heated and combined. 🙂
Bronx Lens says
Nobody bothers to say if the Z. is supposed to be peeled or not. Readers?
Marjory says
Hi! You do not need to peel the zucchini first. I don't. However, I do pick out some of the spirals that are just skin that come off initially. That being said, it is really personal preference. If you don't want any skin, peel the zucchini first. 🙂
Marie says
We tried this with half zucchini and half Chinese eggplant. The purple and green “noodles” are so pretty and it tastes great.
Marjory says
That's such a great tip and will definitely be trying the Chinese eggplant! Yum!
Luisa says
This was absolutely awesome. Thank you so much for sharing!
Marjory says
I'm so glad you liked it!
Kashmira Karnik says
Delicious!
Maggie says
I have enjoyed your zucchini brownies and now this zucchini Alfredo, all the taste without the carbs. This is scrumptious. A great source of veggies. Plus quick and easy. Yum.
LuLu says
I just made this and it's amazingly yummy! This will make following my diabetic diet much easier. I added garlic and red pepper as someone else suggested.
WOW!
Marjory says
I'm so glad you enjoyed it! 🙂
Debbie says
Will try this tonight! I'm in love with my new spiralizer! Not a fan of the taste or texture of pasta (thank goodness). Much prefer the taste and texture of zoodles! Thanks for sharing the recipe!
Marjory says
I hope you enjoy it!
Laura says
I made this for dinner last night and it was delicious! So easy and tasty. Thank you for posting the recipe.
Marjory says
I'm so glad you enjoyed it! 🙂
Ashley says
Curious on carb count for this recipe? Thanks! 🙂
Claire says
This came up on a low-carb Buzzfeed list. I've just tried it - it's amazing. I used garlic olive oil for extra flavour and added a good few grinds of black pepper. This is going straight into my regular meal list.
Marjory says
I'm so glad you like it! Love your additions.
Nicole says
I loved this recipe but I had to add garlic and a little bit of milk because the sauce was way too thick. Other than that, amazing!
Marjory says
Thanks so much for your tips! 🙂
Annie says
This looks so good!!! Alfredo is one of my faves, but the pasta does not really like me as a diabetic! I shared this in a Recipe Roundup on my blog, Plus Size to Downsized!!! Thanks so much for the great ideas!
Marjory says
Thanks so much for sharing! Can't wait to check out all the recipes!
Maureen says
What a lovely zucchini noodle alfredo! I actually love the color. It screams tasty and healthy for me. It's so good and really delicious!
Bobbi says
if there are 4 servings....how much is one serving?
Marjory says
Hi! With 1 pound of zucchini, each serving is about 1/2 cup.
Rita says
Just perfect! I love simple and easy recipes and this is delicious as well. Thanks
Marjory says
Thank you so much! 🙂
nikkib says
If i wanted to take leftovers and reheat for lunch would this reheat well in the microwave?
Marjory says
It should be fine!
Emily says
Do you have a general idea how much before the cooking time I can cut the zucchini? I like to do a lot of my prep ahead of time and it would be helpful to know that if I slice it 30 minutes before I am actually ready to cook it whether it would be a bad thing or not an issue.
Thanks!!
Marjory says
Hi there! Great question. You can definitely spiralize zucchini ahead of time and store in the refrigerator in an air tight container. They should last several days. You will find that they sweat a bit. Just blot the wetness away with a paper towel and they will cook just fine!
Amy says
I have kept spiralized raw zucchini in a ziplock bag with a couple paper towels in the refrigerator for several days, and just pull out what I want to cook at one time.
Marjory says
Great tip! Thanks for sharing!
Shannon says
How many servings is this recipe?
Marjory says
Hi! It serves 4 which is about 1/4 pound of zucchini per person. If you really like zucchini and want to make a meal of it, it serves 2. 🙂
rita jenkins says
Wow! This is fantastic! I added chopped fresh garlic and a generous skake of crushed red pepper! My new favorite!
Marjory says
Great ideas! Thanks for sharing them.
Holli says
My husband is a little leery of zucchini...has anyone tried this with yellow squash instead??
Marjory says
We haven't...although I have successfully mixed it with regular pasta. Love to know if you try it!
April Kelley says
Yes! It is delicious!!! I use a mix of both actually!
Tara says
I really have to try this as our zucchini is just coming up now and we will have lots of it. It really looks fantastic!! Thanks for sharing!!
Marjory says
Thanks Tara. Even though it's not in season, I eat year round. 🙂
Ray says
I can’t tell you how much I enjoyed this. I couldn’t get enough of it. I added mushrooms, scallion and basil and it was yummy. Didn’t miss the pasta at all. Quick and simple last minute dinner or perfect for serving dinner to guests Always happy to have a delicious new vegetarian recipe. Thanks
Christie says
I am in love with my spiralizer. It is so fun. Love this recipe and that you did not use heavy cream. It will be delicious without all that saturated fat.