This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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!

Zucchini noodle Alfredo topped with Parmesan cheese in a white bowl with a fork.

Want to save this recipe?

I’ll email the recipe link to you, so you can come back to it later. Plus receive more great recipes and tips.

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.

Jump to:

Ingredient Notes
Equipment
Directions with Pictures
Top Tips
What to serve with zucchini Alfredo
Storage
📋 Recipe

Ingredient Notes

You'll need a handful of simple ingredients to make this zucchini noodle Alfredo recipe:

Ingredients to make recipe: 2 zucchini, shredded Parmesan cheese, sour cream, 2 cubes of cream cheese, measuring cup with olive oil.

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.

Veggetti spiralizer with the top off on a cutting board.

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:

Hand holding a Veggetti spiralizer with a zucchini in it above a plate with spiralized zucchini on it.

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.

Spiralized zucchini in a large pan with a green spatula.

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.

Tongs lifting zucchini noodle Alfredo out of the skillet, leaving extra sauce in the pan.

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.

Fork lifting cooked zucchini alfredo out of a white bowl.

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?

Join our email list

📋 Recipe