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Keto Zucchini Noodles with Creamy Alfredo
Italian-American

Keto Zucchini Noodles with Creamy Alfredo

Spiralized zucchini tossed in a rich Parmesan cream Alfredo sauce. A fast low-carb dinner that delivers the comfort of fettuccine Alfredo without the carbs.

27 min
Total time
4
Servings
15 min
Prep
12 min
Cook
beginnerdinnerketolow-carbgluten-freevegetarian
Source: Classic keto zucchini Alfredo (zoodles)

Ingredients

4 servings
  • 900 g zucchini, spiralized
  • 55 g butter
  • 3 garlic, minced
  • 240 ml heavy cream
  • 100 g grated Parmesan cheese
  • 55 g cream cheese, optional, for extra body
  • 3 g salt
  • 1 g black pepper
  • 8 g fresh parsley, chopped

Make it your way

Instructions

Plan my prep
  1. Step 1.Spiralize the zucchini into noodles, place in a colander, toss with a pinch of salt, and let drain 10 minutes. Press out excess water with paper towels.
  2. Step 2.Melt the butter in a large skillet over medium heat and saute the garlic for 30 to 60 seconds until fragrant.
  3. Step 3.Pour in the heavy cream and cream cheese, whisking until smooth, and simmer gently for 3 to 4 minutes to thicken.
  4. Step 4.Whisk in the Parmesan a handful at a time until the sauce is smooth and coats a spoon. Season with salt and pepper.
  5. Step 5.Add the drained zucchini noodles and toss for 2 to 3 minutes, just until heated through and barely tender. Do not overcook or they go soggy.
  6. Step 6.Tilt the pan and spoon off any watery liquid the zucchini releases so the sauce stays thick.
  7. Step 7.Garnish with parsley and extra Parmesan, then serve immediately.

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