Garlic Parmesan Zucchini Alfredo (Print)

Light zucchini noodles meet creamy garlic-Parmesan sauce in this easy, flavor-packed main course.

# Components:

→ Vegetables

01 - 4 medium zucchinis, spiralized
02 - 4 cloves garlic, minced

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/4 cup cream cheese, softened

→ Seasonings

07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan (optional)

# Directions:

01 - Pat the spiralized zucchini noodles thoroughly dry with paper towels to remove excess moisture.
02 - In a large skillet set over medium heat, melt the unsalted butter. Add the minced garlic and sauté for approximately 1 minute, until fragrant.
03 - Stir in the heavy cream and softened cream cheese. Whisk continuously until the cream cheese has completely melted and the mixture achieves a smooth consistency.
04 - Add the freshly grated Parmesan cheese, salt, black pepper, and optional crushed red pepper flakes. Stir until the cheese is fully melted and the sauce begins to thicken, which should take about 2-3 minutes.
05 - Introduce the prepared zucchini noodles to the skillet. Toss gently to ensure they are evenly coated in the sauce. Cook for an additional 2-3 minutes, just until the noodles are tender yet retain a slight al dente texture.
06 - Remove the skillet from the heat. Sprinkle with fresh chopped parsley and optional extra grated Parmesan cheese. Serve immediately.

# Chef Secrets:

01 -
  • Uses basic everyday ingredients that are easy to find
  • Ready to eat in under 30 minutes
  • Naturally gluten free and vegetarian
  • Perfect for anyone looking to enjoy comfort food with fewer carbs
  • The cream cheese gives the sauce extra silkiness
02 -
  • High in veggies so you feel full but not weighed down
  • Freezes less successfully because zucchini releases water when thawed
  • Great way to use up summer zucchini
03 -
  • Always dry zucchini noodles thoroughly. The sauce clings better this way.
  • Do not overcook the noodles, or they will go limp and watery.
  • Freshly grated Parmesan creates the creamiest sauce and best flavor.
  • Sometimes I whisk a splash of pasta cooking water into the sauce if I am making a mixed veggie batch with other noodles. That trick saves dinner every time.
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