Creamy Alfredo Zucchini Noodles

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Vibrant square feature photo of Cream Alfredo Zucchini Noodles on a white pasta dish with a colorful green design on a white napkin in the background. The noodles have been tossed lightly in a creamy alfredo sauce and garnished with a sprig of parsley.

These Creamy Alfredo Zucchini Noodles are a lighter twist on classic Alfredo, made with tender spiralized zucchini and a simple parmesan cream sauce. The sauce delivers rich flavor with a hint of garlic. Serve as a main dish or as a side.

Tips for Creamy Alfredo Zucchini Noodles

  • Spiralizing: Zucchini noodles can be made with a handheld or countertop spiralizer. Use the spaghetti-size blade for best texture.
  • Remove excess moisture: Pat zucchini noodles dry with paper towels or use a salad spinner to remove as much water as possible before cooking.
  • Drain after cooking: If liquid collects in the pan, drain the noodles briefly before tossing with the Alfredo sauce.
Ingredients to make Creamy Alfredo Zucchini Noodles. Shown in bowls are cream cheese, fresh cut zucchini noodles, butter, garlic powder, ground pepper, grated parmesan cheese, milk and a bottle of avocado oil.

Creamy Alfredo Zucchini Noodles

Course

Main Dish

Prep Time

30 min.

Cook/bake time

10 min.

Servings

4

Here's What You'll Need

A large skillet
A spiralizer
A large bowl
Paper towel and a colander

INGREDIENTS

2 tablespoon avocado oil (to sauté zucchini noodles)
4 green zucchini squash
1/4 cup butter
1 (8 ounce) package cream cheese, cubed
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste

Directions

Photo of a hand crank, small counter size, vegetable spiralizer and green zucchini cut into pieces on a cutting board. I used four large green zucchini to make zucchini noodles the thickness of a traditional spaghetti noodle to make Zucchini Noodles in an Alfredo Sauce.
1. Start by cutting the zucchini into noodles with a spiralizer, food processor or stand mixer attachment.
Patting the water out of fresh zucchini noodles with paper towel in a large mixing. You can also use a salad spinner.
2. Place the noodles in a large bowl and pat as much water from the zucchini noodles using paper towel (or you could use a salad spinner).
Closeup fresh zucchini noodles with a bottle of avocado oil in the background. The noodles are being sautéd until al dente in the pan with a little avocado oil.
3. In a hot pan, add 2 tablespoons of avocado oil and the zucchini noodles. Reduce the heat to medium and sauté for about 5-minutes or until al dente (slightly crunchy but not mushy).
4. Place noodles in a colander to strain away excess water after sautéing and set aside in a bowl.
Closeup of skillet with all the ingredients in the pan in the process of making a creamy alfredo sauce to serve over al dente zucchini noodles. Photo shows one cup of milk as the last ingredient being poured into the pan to work into all of the other ingredients.
5. In the same skillet, over medium heat, make the alfredo sauce. Start by adding the butter to the pan, then grated parmesan cheese, cream cheese, garlic powder, pepper, salt to taste and last the milk.
Closeup of creamy alfredo sauce in a skillet bubbly and nearly finished cooking.
6. Cook about 4 to 5 minutes until the alfredo sauce is creamy and bubbly.
Vibrant horizontal feature photo of Cream Alfredo Zucchini Noodles on a white pasta dish with a colorful green and orange design on a white napkin in the background. The noodles have been tossed lightly in a creamy alfredo sauce and garnished with a sprig of parsley.
7. Add the alfredo sauce to the bowl of zucchini noodles and toss. Garnish with extra parmesan and serve immediately.

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