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!
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I have just one more zucchini recipe before summer’s end!
Consider it an addendum to 25 Unique Uses for Zucchini which includes Zucchini Chips in the Microwave and Zucchini Cakes. 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..or zoodles, which can be spiralized ahead time and use in this recipe or Shrimp Zoodles or Crustless Zucchini Pie!
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 and it’s worth every penny to easily make vegetable noodles like these or for Cucumber Onion Salad. Check out our recommendations below.
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!
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Video of How to Make Zucchini Noodle Alfredo
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- 1 pound zucchini
- 1 Tablespoon olive oil
- 1.5 ounces cream cheese room temperature
- 1 Tablespoon low-fat sour cream
- 1/4 cup Parmesan cheese grated
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Use a spiralizer or vegetable peeler to made zucchini noodles.(I have Vegetti and Paderno spiralizers. See links below.)
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Heat olive oil in a large pan over medium heat.
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Add zucchini noodles to pan and saute for about 5 minutes.
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Remove noodles to serving dish.
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Add cream cheese, sour cream and Parmesan cheese to pan and stir to combine.
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Pour sauce over noodles and toss to combine.
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Top with additional Parmesan cheese, if desired.
Use low-fat cheese and sour cream to cut back on the calories and keep the recipe South Beach 1 compliant.
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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!
Enjoy!
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Hello! We’re sharing easy and healthy recipes the whole family will love! Why am I called the Dinner-Mom? 
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.
This is a terrific recipe using one of our favorite stables of summer produce; nicely done!
I’m madly in love with this!!
I love zoodles and I love that you made alfredo! YUM!
I really need to get a spiralizer. I have been making zucchini ribbons w/ my peeler but these look waaaaaaay prettier. Great easy recipe. Love it.
I eat pasta ALL the time, so these zucchini noodles would be a great alternative for me!
I love mixing zucchini noodles in with regular ones. That way you still get the real pasta taste, but you wind up eating way less of it.
That’s such a great trick Lauren!!!
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!!
Thanks Tara. Even though it’s not in season, I eat year round. 🙂
My husband is a little leery of zucchini…has anyone tried this with yellow squash instead??
We haven’t…although I have successfully mixed it with regular pasta. Love to know if you try it!
Wow! This is fantastic! I added chopped fresh garlic and a generous skake of crushed red pepper! My new favorite!
Great ideas! Thanks for sharing them.
How many servings is this recipe?
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. 🙂
I love simple easy dishes especially when they only have 5 ingredients!! Love this thanks for sharing.
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!!
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!
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.
Great tip! Thanks for sharing!
Do you have the nutritional info?
Hi! I don’t have official nutritional software…but, I plugged the ingredients into My Fitness Pal. I estimate the entire dish is 390 calories…so if this is divided into 4 servings, then each serving is about 98 calories. This estimate uses full fat ingredients too.
I’ve never tried these zucchini noodles. Sounds healthy!
If i wanted to take leftovers and reheat for lunch would this reheat well in the microwave?
It should be fine!
Just perfect! I love simple and easy recipes and this is delicious as well. Thanks
Thank you so much! 🙂
if there are 4 servings….how much is one serving?
Hi! With 1 pound of zucchini, each serving is about 1/2 cup.
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!
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!
Thanks so much for sharing! Can’t wait to check out all the recipes!
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!
Thanks so much for your tips! 🙂
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.
I’m so glad you like it! Love your additions.
Curious on carb count for this recipe? Thanks! 🙂
I made this for dinner last night and it was delicious! So easy and tasty. Thank you for posting the recipe.
I’m so glad you enjoyed it! 🙂
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!
I hope you enjoy it!
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!
I’m so glad you enjoyed it! 🙂
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.
Delicious!
This was absolutely awesome. Thank you so much for sharing!
I’m so glad you liked it!
We tried this with half zucchini and half Chinese eggplant. The purple and green “noodles” are so pretty and it tastes great.
That’s such a great tip and will definitely be trying the Chinese eggplant! Yum!