Zucchini Noodle Alfredo is a creamy, satisfying dish that’s as nourishing as it is delicious. Made with a rich blend of heavy cream, Parmesan, and a touch of garlic, this keto and paleo-friendly recipe swaps traditional pasta for spiralized zucchini—keeping it low in carbs and high in flavor. It comes together in just minutes, making it ideal for busy weeknights or anyone seeking a healthy, homemade meal without the hassle. Bursting with cheesy goodness and silky sauce, you won’t believe it’s good for you too!
Ingredients
- 2 medium zucchinis, spiralized
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 oz cream cheese
- 1/4 tsp black pepper
- Salt to taste
Instructions
- Using a spiralizer, turn the zucchinis into noodles. Place them in a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels before cooking.
- In a large skillet over medium heat, melt the butter until it begins to bubble, about 1 minute.
- Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
- Stir in the heavy cream and bring it to a gentle simmer. Add the cream cheese and stir continuously until it melts fully into the sauce, about 2-3 minutes.
- Add the grated Parmesan cheese and black pepper. Stir until the cheese is fully melted and the sauce is creamy and smooth. Taste and add salt as needed.
- Reduce the heat to low and add the prepared zucchini noodles. Toss gently with tongs to coat them evenly in the Alfredo sauce.
- Cook for 2-4 minutes, just until the zucchini noodles are warmed through and slightly tender. Avoid overcooking to prevent sogginess.
- Remove from heat and divide the zucchini noodle Alfredo between two plates. Serve immediately while hot and creamy.
Nutritional Information
Calories: 320
Protein (g): 8
Fat (g): 30
Carbohydrates (g): 8
Fiber (g): 2
Sugar (g): 4
Sodium (mg): 320
Storage Instructions
Store leftover Zucchini Noodle Alfredo in an airtight container in the refrigerator for up to 3 days. Due to the water content of zucchini, it’s best to avoid freezing this dish, as the noodles may become mushy and release excess liquid when thawed.
Reheating Instructions
For best results, reheat the Zucchini Noodle Alfredo in a skillet over medium-low heat. Stir gently until warmed through, adding a splash of cream if the sauce has thickened too much. Avoid using the microwave, as it can cause the zucchini to release more moisture and become soggy.
Modifications and Enhancements
To boost protein while keeping the dish paleo-friendly, consider adding cooked chicken breast, shrimp, or grilled salmon. For extra fiber and nutrients, toss in a handful of sautéed spinach, mushrooms, or chopped kale toward the end of cooking. Nutritional yeast can be sprinkled on top for a cheese-like flavor with added B-vitamins, and swapping heavy cream with full-fat coconut milk can cater to those avoiding dairy while maintaining creaminess.
