Zucchini Alfredo
- Zucchini Alfredo
- Recipe
- Ingredients
- Instructions
Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy! 203.6 calories.
After this UBE stuffed hot glazed donut, I needed to go on a health binge.
I mean, I was ready to have about 100 of those. But after devouring that entire donut in 0.152545 seconds, I turned to this instead.
This creamy, buttery, garlicky, melt-in-your mouth alfredo sauce, loaded with freshly grated Parmesan. But don’t worry. It’s completely low carb with these zucchini noodles.
It’s pretty much an alfredo recipe that you can enjoy without worrying about calories – instead, you’ll be sneaking in all those veggies!
I will be honest though – it’s no UBE donut but it does come to a close second.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Instructions
1. Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
2. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
3. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
4. Stir in zucchini and gently toss to combine.
5. Serve immediately, garnished with parsley, if desired.
