Fork WeeklyZucchini noodles will never be spaghetti, but they’re genuinely great in their own right — especially under a rich parmesan alfredo that makes them feel indulgent while staying light.
The one pitfall is water. Zucchini is full of it, so salt and pat the noodles dry first, cook them briefly, and serve immediately — that’s the difference between a glossy sauce and a soupy one.
Zucchini Noodle Alfredo
Silky parmesan alfredo over tender zucchini noodles — all the creamy comfort of the classic with a fraction of the carbs, ready in 20 minutes.
Ingredients
- 4 medium zucchini, spiralized
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- ¾ cup (70 g) grated parmesan
- Salt and black pepper
- Chopped parsley, to serve
Instructions
- Spiralize the zucchini, then spread on paper towels and sprinkle lightly with salt. Let sit 10 minutes and pat dry to draw out excess water.
- Melt the butter in a large skillet over medium. Add the garlic and cook 30 seconds until fragrant.
- Pour in the cream and simmer 3–4 minutes until slightly thickened. Stir in the parmesan until smooth, then season with salt and pepper.
- Add the zucchini noodles and toss just 1–2 minutes, until barely tender but still with bite. Don't overcook or they'll release water and thin the sauce.
- Serve immediately with parsley and extra parmesan.
Recipe notes & tips
- Salting and drying the zoodles is the key to a sauce that clings instead of turning watery.
- Toss over medium and serve right away — zucchini keeps releasing liquid as it sits.
- Add grilled chicken or shrimp to make it a heartier main.
312 kcalCalories
9 gProtein
11 gCarbs
27 gFat