Creamy low-carb zucchini alfredo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds zucchini, spiralized
02 -
¼ cup unsalted butter, divided
03 -
2 cloves garlic, minced
04 -
1 cup heavy cream
05 -
½ teaspoon Italian seasoning
06 -
¼ teaspoon salt, more to taste
07 -
¼ teaspoon pepper
08 -
1.5 cups freshly grated parmesan cheese
# Instructions:
01 -
Heat 1 tablespoon of butter in a 12-inch sauté pan over medium heat. Once hot, add the spiralized zucchini and cook for 2-3 minutes until slightly softened but not soggy, tossing occasionally. Transfer to a colander to drain while making the sauce.
02 -
Wipe out the pan and return to heat. Add the remaining 3 tablespoons of butter and let it melt. Add minced garlic and cook for up to 1 minute until it just begins to lightly brown. Pour in the heavy cream, Italian seasoning, salt, and pepper. Stir everything together and reduce heat to medium-low. Cook for about 2-3 minutes until the sauce thickens to your preference.
03 -
Add the parmesan cheese to the sauce and stir until completely melted. Remove from heat. Pat the cooked zucchini noodles dry with a paper towel before adding them to the sauce. Toss to coat evenly and serve immediately while hot.
# Notes:
01 -
Alfredo sauce doesn't reheat well and will separate when reheated, so only make enough for one sitting.
02 -
Don't substitute heavy cream with milk or half & half as it will result in a thin sauce.
03 -
Always use freshly grated cheese for this recipe. Pre-grated cheeses often contain anti-clumping agents that make your sauce grainy.
04 -
If using a smaller pan, cook your zucchini in two batches for best results.