Go Back
–+ servings
Zucchini Alfredo

Zucchini Alfredo

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy! 203.6 calories.
4.3 stars (3 ratings)

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 1 pound 3 medium-sized zucchini, spiralized*
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups 2% milk, or more, as needed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ cup half and half*
  • ¼ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
  • Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  • Stir in zucchini and gently toss to combine.
  • Serve immediately, garnished with parsley, if desired.

Notes

*This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream