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Low carb zucchini noodles Alfredo served warm with Parmesan cheese
Isaac blogger

Zucchini Noodles Alfredo (Low-Carb & Creamy)

Zucchini noodles Alfredo is a quick, low-carb dinner made with tender zoodles and a creamy homemade Alfredo sauce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Dish
Cuisine: Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Zoodles:
  • 2 medium zucchini, spiralized
  • Paper towels for drying
  • Alfredo Sauce:
  • ½ cup unsalted butter
  • 2 garlic cloves, minced

  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Optional:
  • 2 tbsp chopped parsley

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare the Zoodles
  4. Spiralize zucchini into noodles. Spread on paper towels and blot thoroughly to remove excess moisture.
  5. Make the Sauce Base
  6. Melt butter in a skillet over medium heat. Add garlic and cook about 1 minute until fragrant but not browned.
  7. Add Cream
  8. Pour in heavy cream and bring to a gentle simmer while stirring. Do not boil.
  9. Melt the Cheese
  10. Reduce heat to low. Add Parmesan gradually while whisking until fully melted and smooth. Season with salt and pepper.
  11. Warm the Zoodles
  12. Add zucchini noodles and toss gently for about 1–2 minutes, just until warmed through. Avoid overcooking, as zucchini releases moisture quickly.
  13. Serve
  14. Transfer to plates, garnish with parsley if desired, and serve immediately while warm and creamy.

Notes

  • Blot zucchini noodles thoroughly to remove excess moisture.
  • Use freshly grated Parmesan and keep heat low to prevent separation.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat until heated through and creamy again.