Zucchini Noodle Alfredo (Print-Friendly Version)
Tender zucchini spirals twirled in a creamy Parmesan sauce for a lighter taste of Italian comfort.
# What You'll Need:
→ Vegetables
01 -
4 medium zucchini (about 900 g), firm and with smooth skin
→ Fats & Oils
02 -
1 tablespoon extra virgin olive oil
03 -
113 g unsalted butter (1 stick)
→ Aromatics
04 -
2–3 cloves garlic, freshly minced
→ Dairy
05 -
240 ml heavy cream (full-fat)
06 -
100 g freshly grated Parmesan cheese
07 -
25 g freshly grated Pecorino Romano cheese (optional)
→ Seasonings
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
Pinch of nutmeg (optional)
→ Garnish
11 -
Fresh parsley, chopped
# How to Make It:
01 -
Rinse and trim the ends of the zucchini. Create thin noodles using a spiralizer, julienne peeler, mandoline with julienne blade, or a sharp knife. Place noodles in a colander and sprinkle lightly with about ½ teaspoon salt. Toss gently and let sit for 20–30 minutes to release excess water. Afterwards, thoroughly dry the noodles with paper towels or a clean kitchen towel.
02 -
In a large skillet over medium-low heat, melt unsalted butter. Add minced garlic and sauté for 1–2 minutes until fragrant, stirring constantly to prevent browning.
03 -
Slowly whisk in the heavy cream. Bring to a gentle simmer over low heat, stirring occasionally. Allow to simmer for 3–5 minutes until slightly thickened.
04 -
Gradually whisk in the grated Parmesan cheese and Pecorino Romano (if using), adding in small batches and stirring until fully melted and smooth. Season the sauce with salt, freshly ground black pepper, and a pinch of nutmeg if desired. Adjust seasonings as needed, keeping in mind the saltiness of the cheeses.
05 -
Option A: Add the thoroughly dried zucchini noodles directly to the skillet with the sauce. Gently toss to coat and heat for 1–2 minutes, just until warmed through. Option B: In a separate skillet, heat 1 teaspoon olive oil over medium-high. Sauté the zucchini noodles for 1–2 minutes until just tender-crisp, then combine with the Alfredo sauce.
06 -
Once the zucchini noodles are coated and heated through, remove from the heat. Portion onto serving plates and garnish with chopped fresh parsley and additional Parmesan cheese as desired. Serve immediately.
# Additional Tips:
01 -
Properly drying the zucchini noodles is essential to prevent a watery sauce and achieve a pleasing texture.
02 -
Using freshly grated cheeses ensures the sauce melts smoothly without clumping.