Garlic Parmesan Zucchini Noodle Alfredo (Print)

Zucchini noodles in rich garlic Parmesan sauce for a creamy, light Italian-inspired meal.

# Ingredients:

→ Zucchini Noodles

01 - 4 medium zucchini, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt

→ Alfredo Sauce

04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/4 teaspoon black pepper
09 - 1/8 teaspoon ground nutmeg (optional)
10 - 1/4 cup chopped fresh parsley, plus more for garnish

# Directions:

01 - Pat spiralized zucchini noodles dry with paper towels to eliminate excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2 to 3 minutes until just tender. Transfer noodles to a plate and set aside.
03 - Melt unsalted butter in the same skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in grated Parmesan cheese, black pepper, and ground nutmeg if using. Stir continuously until the cheese is fully melted and the sauce becomes smooth, about 2 to 3 minutes.
05 - Stir chopped parsley into the sauce. Return the reserved zucchini noodles to the skillet and toss gently to coat evenly with Alfredo sauce.
06 - Heat everything together for 1 to 2 minutes, ensuring noodles remain firm. Serve at once, garnished with additional Parmesan and parsley as desired.

# Expert Tips:

01 -
  • Uses simple ingredients you likely already have in your kitchen
  • Ready in just 30 minutes which is a true bonus for busy nights
  • Satisfies those Alfredo cravings in a lighter feel-good way
  • Vegetarian and gluten-free so it suits many dietary needs
02 -
  • Packed with veggies and high in protein thanks to the Parmesan and cream
  • Reheats quickly although best enjoyed fresh for optimal zucchini texture
03 -
  • Let your Parmesan come to room temperature before grating for the smoothest melt
  • Do not skimp on drying the noodles well at the start or you will end up with a watery sauce
  • A quick sauté is best think just kissed by the heat You want noodles that are tender but still a little crisp not limp

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