Zucchini alfredo with parmesan cheese
Indulge in a creamy and delicious Zucchini Alfredo featuring fresh zucchini, rich cream cheese, sour cream, and a generous sprinkle of parmesan cheese. This quick and easy recipe offers a healthy twist on traditional Alfredo, perfect for a light, yet satisfying meal.
- 30 Mar 2024
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 5 Ingredients
Zucchini Alfredo with Parmesan Cheese is a delicious and healthy twist on the classic Alfredo pasta. By substituting zucchini for traditional pasta, this dish offers a lower-carb alternative without sacrificing flavor. It's perfect for a quick weeknight dinner or as a unique side dish.
Ingredients:
Instructions:
- Wash and pat dry the zucchini.
- Using a vegetable peeler or spiralizer, create zucchini noodles (zoodles) by cutting the zucchini into thin strips or spirals. Set aside.
- Heat a large skillet over medium heat and add the olive oil.
- Once the oil is hot, add the zucchini noodles to the skillet.
- Sauté the noodles for about 2-3 minutes until they begin to soften, but still retain some crispness. Be sure not to overcook the zucchini as it can become mushy.
- Remove the cooked zucchini noodles from the skillet and set aside.
- In the same skillet, reduce the heat to low and add the cream cheese and sour cream.
- Stir continuously until the cream cheese has melted and combined evenly with the sour cream.
- Gradually add the grated Parmesan cheese, stirring constantly until fully melted and the sauce becomes smooth. If the sauce seems too thick, you can add a splash of water to reach the desired consistency.
- Add the cooked zucchini noodles back into the skillet with the Alfredo sauce.
- Toss the zucchini noodles gently to coat them evenly with the sauce.
- Cook for an additional 1-2 minutes until the noodles are heated through and well combined with the sauce.
- Remove from heat and transfer to a serving dish.
- Optionally, sprinkle additional grated Parmesan cheese on top and garnish with freshly ground black pepper or chopped fresh basil.
- Serve your delicious Zucchini Alfredo with Parmesan Cheese immediately while warm. Enjoy as a light main dish or a hearty side.
Tips:
- Use a spiralizer to create zucchini noodles for a more pasta-like texture.
- Pat the zucchini noodles dry with paper towels before cooking to reduce water content and prevent sogginess.
- Feel free to add minced garlic to the sauce for an extra layer of flavor.
- For a richer sauce, consider incorporating a splash of heavy cream.
This Zucchini Alfredo with Parmesan Cheese is both wholesome and satisfying, offering a fresh take on a beloved classic. With just a few simple ingredients, you can whip up a meal that's sure to impress your friends and family. Enjoy your creamy, cheesy, and delightful creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 70kcal | 3% |
| Protein | |
| Protein 3.75g | 3% |
| Carbohydrates | |
| Carbohydrates 4.31g | 1% |
| Fiber 0.81g | 2% |
| Sugar 2.76g | 3% |
| Fat | |
| Fat 8g | 9% |
| Saturated 2.80g | 9% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 10mg | 2% |
| Vitamin B1 0.04mg | 4% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 14mg | 16% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 3.74ug | 3% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.35mg | 3% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 250mg | 7% |
| Selenium, Se 2.90ug | 5% |
| Sodium, Na 160mg | 10% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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