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Zucchini Alfredo


Low carb and healthy zucchini Alfredo makes for a wonderful snack or side dish.

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Rate this recipe 4.3/5 (8 Votes)


  • 5 large zucchini (about 2.5-pounds)
  • 1 teaspoon salt
  • 2 to 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (8-ounce) package cream cheese, cubed and softened
  • 3/4 cup 1/2 and 1/2 or light cream
  • 1/2 cup parmesan cheese, finely shredded
  • Coarsely ground black pepper
  • Ground nutmeg


Servings 8
Preparation time 65mins
Cooking time 70mins


Step 1

Spiralize the zucchini using a spiralizer. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry.

In a 12 inch skillet cook the zucchini and garlic in hot oil over medium high heat for 2 to 4 minutes or until crisp tender. Transfer mixture from skillet to a large bowl.

In the skillet heat the cream cheese and 1/2 and 1/2 over medium low heat until smooth. Stir in the 1/2 cup parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg and additional parmesan cheese.

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