Zucchini Alfredo

5.00 (7)
⏱ 85 mins 🍽 8 side dish servings 🏷 Vegetable

This recipe offers a fresh take on zucchini, moving beyond casseroles or baked goods. Zucchini is cut into thin strips to mimic fettuccine, then salted and drained to remove excess moisture. It is briefly cooked until crisp-tender before being combined with a smooth, warm sauce made from cream cheese, half-and-half, and parmesan. The finished dish is garnished with ground pepper, nutmeg, and extra cheese for a flavourful vegetable side that serves eight.

Zucchini Alfredo

Ingredients

  • 5 large zucchini, about 2 1/2 lbs
  • 1 teaspoon salt
  • 2 -3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (8 ounce) package cream cheese, cubed and softened
  • 3/4 cup half-and-half or 3/4 cup light cream
  • 1/2 cup finely shredded parmesan cheese
  • ground black pepper
  • ground nutmeg
  • finely shredded parmesan cheese

Method

  1. Slice the zucchini in half crosswise, then cut each half lengthwise into strips roughly 1/4 inch wide to create a fettucine-like shape.
  2. Combine the cut zucchini with 1 teaspoon of salt in a large colander.
  3. Let the zucchini stand and drain for 1 hour.
  4. Rinse the zucchini under water, then use a towel to pat it completely dry.
  5. Heat 2 tablespoons of olive oil in a large skillet and cook the zucchini with the minced garlic for 2-4 minutes until it is crisp-tender.
  6. Move the cooked zucchini into a large bowl.
  7. Using the same skillet, warm the cubed cream cheese and 3/4 cup half-and-half over medium-low heat, stirring until the mixture is smooth.
  8. Mix in 1/2 cup of finely shredded parmesan cheese.
  9. Return the zucchini to the skillet with the sauce and heat everything through.
  10. Spoon the mixture into a serving dish.
  11. If you like, finish with a sprinkle of ground black pepper, ground nutmeg, and more finely shredded parmesan cheese.

Nutrition (per serving)

Sodium499900 mg

Recipe details

CategoryVegetable
AuthorJennifer