Zucchini Alfredo (Printer-Friendly Layout)
Swirled zucchini strands drenched in buttery Parmesan cream offer a cozy but lighter Italian pick-me-up.
# Ingredients You'll Need:
→ Dairy
01 -
240 ml heavy cream – stick with the full-fat kind
02 -
100 g Parmesan cheese, grated fresh
03 -
This one's optional: 25 g grated Pecorino Romano
→ Garnish
04 -
Chopped fresh parsley
→ Fats & Oils
05 -
1 tablespoon of really good extra virgin olive oil
06 -
One stick (113 g) of unsalted butter
→ Aromatics
07 -
2 to 3 cloves garlic, minced up fresh
→ Vegetables
08 -
4 medium zucchini (about 900 g), look for smooth and firm ones
→ Seasonings
09 -
Salt as needed
10 -
A few twists of fresh black pepper
11 -
You can toss in a pinch of nutmeg if you feel like it
# Step-by-Step Instructions:
01 -
Take off the heat once the zucchini noodles are covered in sauce and warmed. Dish them up right away. Sprinkle on chopped parsley and some extra Parmesan if that's your thing. Serve while they're still hot.
02 -
Go with option B for a little more bite: Sizzle 1 teaspoon olive oil in another pan on medium-high, toss in your zucchini noodles for 1–2 minutes until they’re just crisp-tender, then pour them into the warm Alfredo sauce. Or option A, which is easier: Just add the dried zucchini straight into the sauce and gently toss for a minute or two until warmed up.
03 -
Sprinkle in Parmesan and Pecorino Romano (if you want) a little at a time, whisk until the sauce is silky and the cheese is all melted in. Taste and adjust with salt, black pepper, and nutmeg (if you're into that). Keep in mind those cheeses already bring some salt.
04 -
Slowly pour heavy cream into the pan, whisking as you go. Let it start to bubble just a bit on low, stirring now and then. Keep it simmering for around 3–5 minutes until it’s got a little thickness.
05 -
Drop butter into a big pan on medium-low, let it melt. Toss in the chopped garlic and move it around for about 1–2 minutes, just smelling good but not letting it brown.
06 -
Wash your zucchini and trim off the ends. Use a spiralizer, sharp knife, mandoline or julienne peeler to make them noodle-shaped. Put the noodles in a colander, shake on about half a teaspoon salt, toss gently, and let them sit 20–30 minutes so they let go some water. Afterwards, dry thoroughly using a clean towel or some paper towels.
# Extra Tips and Tricks:
01 -
If you don’t dry those noodles well, your sauce’s going to end up soggy. Drying keeps the texture spot on.
02 -
Grating cheese yourself makes the sauce go nice and smooth, no weird lumps.