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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!
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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.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
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
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I’ll email the recipe link to you, so you can come back to it later. Plus receive more great recipes and tips.
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!