Zucchini noodle alfredo is made with spiralized zucchini and a homemade alfredo sauce packed with parmesan cheese. This dish is low-carb, gluten-free, creamy, and flavorful!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 4servings
Calories: 494kcal
Ingredients
1.5poundszucchini, spiralized
¼cupunsalted butter, divided
2clovesgarlic, minced
1cupheavy cream
½teaspoonItalian seasoning
¼teaspoonsalt, more to taste
¼teaspoonpepper
1.5cupsfreshly grated parmesan cheese
Instructions
In a 12 inch sauté pan over medium heat, add 1 tablespoon of butter. Once melted and hot, add spiralized zucchini. Cook for 2 to 3 minutes, or until softened slightly (but not soggy), tossing occasionally to steam evenly. Transfer to a colander and drain while preparing sauce.
Wipe out pan and return to heat. Add remaining 3 tablespoons of butter. Once melted, add garlic and cook for up to 1 minute, or until garlic just begins to lightly brown. Add heavy cream, Italian seasoning, salt, and pepper. Stir to combine and reduce heat to medium-low. Cook for about 2-3 minutes, or until sauce has thickened to your liking.
Add parmesan cheese and stir until melted. Remove from heat.
Pat your cooked zucchini noodles dry with a paper towel before adding to sauce. Toss to coat and serve immediately.
If using a smaller pan, you'll want to cook your zucchini in two small batches.
Alfredo sauce does not reheat well and the sauce will separate (the emulsion breaks) when reheated. I recommend only making enough alfredo sauce for one sitting.
Substituting heavy cream with other dairy (milk or half & half) will result in a thin sauce.
I recommend only using freshly grated cheese for this recipe. Pre-grated cheeses are often coated in anti-clumping powders that will cause your sauce to become grainy when melted.