Craving something rich and comforting without breaking your keto goals? This Zucchini Noodle Alfredo is a healthy, low-carb twist on the classic pasta favorite—perfect for paleo and vegetarian diets. With buttery garlic, creamy Parmesan sauce, and tender zucchini noodles, it’s a flavor-packed dish that comes together in minutes. Ideal for busy weeknights or anyone looking for a satisfying yet wholesome meal, this keto-friendly recipe doesn’t skimp on taste or texture. It’s proof that nutritious food can still feel indulgent!
Ingredients
- 2 medium zucchinis, spiralized
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 oz cream cheese
- 1/4 tsp black pepper
- Salt to taste
Instructions
- Wash and trim the ends off the zucchinis. Use a spiralizer to create long, noodle-like strands. Place the zucchini noodles on a paper towel and gently pat them dry to remove excess moisture.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
- Reduce the heat to low and pour in the heavy cream. Stir well to combine with the melted butter and garlic.
- Add the cream cheese to the skillet. Stir continuously until it melts completely and the mixture becomes smooth and creamy.
- Stir in the grated Parmesan cheese and black pepper. Continue to cook over low heat, stirring constantly, until the cheese has melted and the sauce is thick and velvety. Taste and add salt if needed.
- Add the spiralized zucchini noodles to the skillet. Toss gently with tongs to coat the noodles evenly with the Alfredo sauce.
- Cook the zucchini noodles for 2 to 3 minutes, just until they are slightly tender but still have a bite. Do not overcook, as they will release too much water and become soggy.
- Remove from heat and divide the zucchini noodle Alfredo between two plates. Serve immediately while hot and creamy.
Nutritional Information
Calories: 270
Protein (g): 6
Fat (g): 25
Carbohydrates (g): 7
Fiber (g): 2
Sugar (g): 4
Sodium (mg): 220
Storage & Reheating Instructions
Store any leftover Zucchini Noodle Alfredo in an airtight container in the refrigerator for up to 3 days. Note that zucchini noodles tend to release moisture over time, which can make the dish slightly watery. Freezing is not recommended, as thawed zucchini noodles lose their texture and become mushy.
To reheat, gently warm the dish in a skillet over medium-low heat. Stir frequently until heated through, allowing any excess moisture to evaporate. Alternatively, microwave on medium power in 30-second intervals, stirring in between, to avoid overheating the dairy-based sauce. Avoid high heat to prevent the sauce from breaking or becoming grainy.
Ingredient Swaps & Enhancements
To boost the protein content while keeping the dish paleo-friendly, consider adding cooked chicken breast, sautéed shrimp, or crispy pancetta. For added fiber and micronutrients, toss in sautéed spinach, kale, or mushrooms. Nutritional yeast can be used in addition to or in place of Parmesan to enhance the cheesy flavor while adding B vitamins. A splash of bone broth can also enrich the sauce and provide collagen, supporting a nutrient-dense paleo approach.
