Zucchini Alfredo
Make Zucchini Alfredo in 25 minutes: creamy, low-carb zucchini noodles with Parmesan and herbs.
Ingredients
- 3 tablespoons unsalted butter (divided)
- 1 pound 3 medium-sized zucchini, spiralized*
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups 2% milk (or more, as needed)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup half and half*
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh parsley leaves
Instructions
Step 1: Cook the zucchini
Melt 1 tablespoon of unsalted butter in a saucepan over medium heat, then add the spiralized zucchini. Toss the long pale-green strands gently in the butter so they soften but keep some bite; cook, stirring occasionally, until tender and heated through (about a few minutes). Transfer the warm zucchini to a bowl and set aside so it can rest while you build the sauce — the goal is tender, glossy vegetable “noodles” that still hold their shape.
Step 2: Make the Alfredo base
In the same saucepan, melt the remaining 2 tablespoons of butter and add the minced garlic, stirring frequently until fragrant and soft but not browned. Sprinkle in the flour and whisk quickly until it loosens and just begins to color. Gradually whisk in the milk along with the dried thyme and oregano, keeping the motion steady so the mixture becomes smooth and homogenous. Stir in the half-and-half and the freshly grated Parmesan, cooking until the sauce is slightly thickened and silky; adjust the texture with a splash more milk if it feels too stiff. Taste and season with kosher salt and freshly ground black pepper so the cream and cheese sing together.
Step 3: Combine and toss
Return the cooked zucchini to the pot or bowl with the finished Alfredo sauce and fold gently so every spiralized strand is cloaked in glossy, clingy sauce. Aim for even coating rather than drowning — you want sauce to cling and pool in the twists of the zucchini, creating a silky ribbon of cream around each strand. Finish the toss with a gentle lift-and-fold to retain the zucchini’s delicate texture.
Step 4: Plate and garnish
Spoon the zucchini Alfredo into a shallow, matte ceramic bowl and arrange the spirals so a few long strands sweep across the surface. Sprinkle with a light dusting of extra Parmesan, a few grinds of black pepper, and the chopped fresh parsley for a bright green pop. Serve immediately so the sauce reads glossy and just-warm, with the zucchini still tender and ribbon-like.
Notes
- Spiralize the zucchini just before cooking to avoid excess moisture.
- Use freshly grated Parmesan for the smoothest sauce.
- Rewarm leftovers gently with a splash of milk to restore creaminess.
- If the sauce thickens too much, add milk a tablespoon at a time until you reach the desired texture.