Garlic Parmesan Zoodle Alfredo

$- 4 medium zucchini (spiralized) - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 3 cloves garlic (minced) - 2 tablespoons unsalted butter - 1 teaspoon Italian seasoning - Salt and pepper (to taste) - Fresh parsley (for garnish) - Red pepper flakes (optional) To make Garlic Parmesan Zoodle Alfredo, you need fresh and simple ingredients. Start with four medium zucchini. Spiralize them to create zoodles. You can use a spiralizer, which is easy and fun. Next, grab one cup of heavy cream. This will make your dish rich and creamy. You also need one cup of freshly grated Parmesan cheese. Grating your cheese fresh gives better flavor. Then, prepare three cloves of garlic. Mince them finely for the best taste. Next, you will need two tablespoons of unsalted butter. This will help sauté the garlic. Use one teaspoon of Italian seasoning for added flavor. Don't forget salt and pepper to taste. For a pop of color, use fresh parsley for garnish. If you like a little spice, add red pepper flakes. You can adjust this to your heat preference. These ingredients come together to create a delightful dish. Each one adds to the creamy and savory experience of Garlic Parmesan Zoodle Alfredo. {{ingredient_image_1}} - First, grab four medium zucchinis. Use a spiralizer to create long noodles. This fun tool turns zucchini into zoodles! - If you want softer noodles, sauté them lightly. Heat a pan over medium heat. Cook the zoodles for 2-3 minutes. This step helps them absorb the sauce better. - In a large skillet, melt two tablespoons of unsalted butter over medium heat. The butter adds richness to the sauce. - Once melted, add three minced garlic cloves. Sauté for 1-2 minutes until you smell the garlic's lovely aroma. Be careful not to burn it! - Now, pour in one cup of heavy cream. Stir it well with the garlic. Bring this mix to a gentle simmer. - Gradually whisk in one cup of freshly grated Parmesan cheese. Stir continuously until it melts smoothly into the sauce. This creates that creamy texture we love! - Season with one teaspoon of Italian seasoning, salt, and pepper to taste. If you like heat, sprinkle in some red pepper flakes. - Finally, add the spiralized zoodles to the skillet. Toss them gently in the sauce over medium-low heat for about 2-3 minutes. This helps the zoodles soak up all that delicious flavor. To make zoodles just right, focus on texture. You want them tender but not mushy. If you like softer zoodles, sauté them for 2-3 minutes. This makes them warm and enhances flavor. Remember to drain excess moisture after cooking. This step keeps your dish from being watery. Get creative with seasoning! You can add more Italian seasoning or fresh herbs like basil. For a kick, sprinkle in red pepper flakes. Want to add protein? Try grilled chicken or shrimp. Tofu works well for a vegetarian twist. Each added ingredient can change the dish in fun ways. Pair your zoodles with a fresh salad or crusty bread. Serve with a sprinkle of extra Parmesan on top. For a pop of color, add fresh parsley. When plating, make sure to twirl the zoodles into nests. This makes your dish look great and inviting. Pro Tips Choose Firm Zucchini: Select firm zucchini for zoodles to ensure they hold their shape and texture during cooking. Grate Your Own Cheese: Freshly grated Parmesan melts more smoothly than pre-grated cheese, enhancing the creaminess of your sauce. Control Moisture: If your zoodles are too watery, sprinkle them with salt and let them sit for a few minutes to draw out excess moisture before cooking. Customize Seasoning: Adjust the level of Italian seasoning and red pepper flakes based on your taste preferences to create a sauce that suits you best. {{image_2}} You can change a few ingredients for different diets. If you want a dairy-free option, use coconut cream or cashew cream. Both give a rich taste without dairy. For a low-sodium version, swap heavy cream for unsweetened almond milk. You can also skip the salt in the sauce. To make this dish vegan, replace heavy cream with coconut milk and Parmesan with nutritional yeast. This keeps the creamy texture and adds a cheesy flavor. For those on a gluten-free diet, this recipe is already gluten-free since it uses zucchini noodles. Just check the cheese label to ensure it’s gluten-free too. To make this dish heartier, add protein. Grilled chicken or shrimp works well. Cook them separately and toss them into the zoodle mix at the end. If you prefer vegetarian options, try adding chickpeas or tofu. Both add protein and pair nicely with the creamy sauce. To store Garlic Parmesan Zoodle Alfredo, place leftovers in an airtight container. This keeps the dish fresh and prevents odors. You can refrigerate it for up to three days. After that, the zoodles may get mushy and lose flavor. Reheat your zoodles gently to keep them al dente. The best way is to use a skillet over low heat. Add a splash of cream to the pan. This helps keep the zoodles from drying out. Avoid using the microwave, as it can make the zoodles soggy. You can freeze Garlic Parmesan Zoodle Alfredo, but the zoodles may change texture. If you choose to freeze it, use a freezer-safe container. To thaw, place it in the fridge overnight. When you are ready to eat, reheat it in a skillet. Add a bit of cream to restore some creaminess. Zoodles are zucchini noodles. You make them by spiralizing zucchini. They are a great low-carb pasta alternative. They have a mild flavor and soak up sauces well. You can use them in many dishes. Yes, you can make this dish ahead of time. Cook the zoodles and sauce separately. Store them in airtight containers. When ready to eat, just heat them up together. This helps keep the zoodles from getting soggy. To prevent watery zoodles, drain them well after spiralizing. You can also sauté them briefly. This helps remove extra moisture. Another tip is to salt the zoodles. Let them sit for a few minutes before cooking. This helps draw out more water. Yes, you can use other cheeses. Try mozzarella for a milder taste. Goat cheese adds a tangy flavor. Just keep in mind that it may change the sauce's texture. Grate your cheese finely for best melting results. Yes, this recipe is great for meal prep. You can prepare zoodles and sauce separately. Store them in the fridge for a few days. When you're ready to eat, combine and heat them. Enjoy a quick and healthy meal anytime! This blog post covered a delicious Garlic Parmesan Zoodle Alfredo recipe. We explored key ingredients, step-by-step instructions, and helpful tips to enhance flavor. I shared variations for dietary needs and ways to store your dish. Remember, zoodles are a fresh, low-carb option. With a few simple tweaks, you can customize this recipe. Enjoy your zoodles stuffed with flavor and creativity!$

Garlic Parmesan Zoodle Alfredo

A creamy and delicious Alfredo sauce served over spiralized zucchini noodles.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

4 medium zucchini, spiralized into noodles
1 cup heavy cream
1 cup freshly grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons unsalted butter
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh parsley, chopped
optional red pepper flakes

Instructions

Prepare the Zoodles: Using a spiralizer, create zucchini noodles and set them aside. If you prefer softer zoodles, you can lightly sauté them in a pan for 2-3 minutes until just tender. Drain excess moisture if necessary.
Make the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Add the Cream: Pour in the heavy cream, stirring well to combine with the garlic. Bring the mixture to a gentle simmer.
Incorporate Cheese: Gradually whisk in the freshly grated Parmesan cheese, stirring continuously until it melts smoothly into the sauce. Season with Italian seasoning, salt, and pepper according to your taste. If you like a bit of heat, add red pepper flakes.
Combine Zoodles and Sauce: Add the spiralized zucchini noodles to the skillet. Toss them in the sauce gently over medium-low heat for about 2-3 minutes, just enough for the zoodles to absorb the flavors.
Serve: Remove from heat and transfer to serving plates. Garnish with freshly chopped parsley and additional Parmesan cheese if desired.

Notes

For softer zoodles, sauté them lightly before adding to the sauce.

Keyword Alfredo, pasta, vegetarian, zoodles