ZUCCHINI ALFREDO RECIPE (KETO ZOODLES ALFREDO)
Keto zucchini noodles Alfredo (keto zoodles) has a rich, creamy sauce that's low carb & gluten-free. It's the best zucchini Alfredo ever!
Provided by Maya | Wholesome Yum
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
- Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
- In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
- Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.
Nutrition Facts : Calories 209 kcal, Carbohydrate 9 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 383 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley
Provided by Gibran Rubio
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
- Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
- Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
- Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
- Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams
ZUCCHINI ALFREDO
Excellent! Shredded zucchini in a creamy sauce.
Provided by Terry
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g
FETTUCCINE ALFREDO WITH ZUCCHINI RIBBONS
Steps:
- Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
- Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.
- Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.
- Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.
- Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.
- To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
- Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
- Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D
ZUCCHINI LINGUINE ALFREDO
A much lighter pasta Alfredo recipe that's packed with veggies and flavor, but tastes as good as the original. Linguine is extended with shredded zucchini 'noodles' to lower the calorie count and up the nutrition! I promise you can't even tell the zucchini is in there. A great way to use up summer's zucchini abundance too!
Provided by Jacqueline
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 8
Number Of Ingredients 10
Steps:
- Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
- Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
- Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 47.7 g, Cholesterol 26.9 mg, Fat 22.1 g, Fiber 3.9 g, Protein 13.9 g, SaturatedFat 8 g, Sodium 945.4 mg, Sugar 3.7 g
ALFREDO ZUCCHINI NOODLES RECIPE
Serve this Alfredo Zucchini Noodles Recipe as an alternative to pasta. Toss this zucchini noodles recipe with a cheesy and creamy alfredo sauce.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Trim ends off zucchini; discard. Cut zucchini lengthwise into 1/8-inch-thick slices, then cut each slice into thin lengthwise strips; place in colander. Let stand 15 min. Gently squeeze zucchini between paper towels to remove any remaining juices.
- Mix flour and broth until blended. Heat oil in large skillet on medium heat. Add zucchini; stir-fry 8 to 10 min. or until crisp-tender. Add flour mixture, cream cheese spread and 2 Tbsp. Parmesan; cook 3 to 5 min. or until mixture comes to boil and thickens, stirring constantly.
- Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 3 g, Protein 8 g
ZUCCHINI ALFREDO
I was looking for a different way to cook zucchini besides the usual casserole, bread or cake. I found this recipe in a Better Homes & Gardens magazine. Prep time includes letting zucchini drain after cutting.
Provided by Jennifer
Categories Vegetable
Time 1h25m
Yield 8 side dish servings
Number Of Ingredients 10
Steps:
- Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
- (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
- Allow zucchini to drain for 1 hour.
- Rinse, then pat zucchini dry.
- In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
- Transfer the cooked zucchini to a large bowl.
- In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
- Stir in the Parmesan cheese.
- Add the zucchini to sauce in skillet; heat through.
- Transfer to a serving dish.
- Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.
Nutrition Facts : Calories 218.6, Fat 18, SaturatedFat 9.5, Cholesterol 45.1, Sodium 499.9, Carbohydrate 9, Fiber 2.2, Sugar 3.6, Protein 7.7
EASY ZUCCHINI NOODLE ALFREDO
Got my Noodle Maker in the mail, and ran to the store for some Zucchini to try it out. Found this recipe by The Dinner-Mom and decided to give it a try. Noodle maker worked great - and the veggie dinner was pretty tasty !
Provided by lesliecoy
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in a large pan over medium heat.
- Use Noodle maker on Zucchini, or peeler to make Zucchini Noodles. Add zucchini noodles to pan and saute for about 5 minutes.
- Remove noodles to serving dish.
- Add cream cheese, sour cream and Parmesan cheese to pan and stir to combine.
- Return Noodles to the pan with the Sauce and toss to combine until heated through.
- Top with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 236.8, Fat 19.5, SaturatedFat 8.1, Cholesterol 37.5, Sodium 282.7, Carbohydrate 8.7, Fiber 2.3, Sugar 6.7, Protein 9
ZUCCHINI NOODLE ALFREDO
This low-carb zucchini spaghetti alfredo is rich and creamy. It makes a great side dish to a main fish dinner or delicious appetizer before a lighter meal.
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cover large baking sheet with double layer of paper towels. Use julienne peeler to cut zucchini into long thin strands to resemble spaghetti; spread into single layer on prepared baking sheet. Let stand 4 hours.
- Heat oil in large nonstick skillet on medium heat. Add zucchini; cook 2 min., stirring occasionally. Remove from skillet; cover to keep warm.
- Melt butter in same skillet on medium-low heat. Add garlic and lemon zest; cook 1 min., stirring frequently. Whisk in potato starch; cook and stir 1 min. Gradually stir in milk; cook 2 to 3 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Stir in parsley.
- Add zucchini; mix lightly. Serve topped with Parmesan and pepper.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 4 g, Protein 7 g
CLASSICO ZUCCHINI ALFREDO
Hop on the zoodles craze and enjoy this simple CLASSICO Zucchini Alfredo recipe made with zucchini cut into spiral noodles. Add halved cherry or grape tomatoes for tasty CLASSICO Zucchini Alfredo.
Provided by My Food and Family
Categories Sauces & Condiments
Time 20m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oil in large skillet on medium heat. Add zucchini and garlic; cook 3 to 5 min. or until zucchini is crisp-tender.
- Stir in pasta sauce; cook 2 to 3 min. or until heated through, stirring frequently. Remove from heat.
- Add tomatoes; mix lightly.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 5 g, Fiber 0.9511 g, Sugar 3 g, Protein 2 g
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- Using a good quality julienne peeler, cut the zucchini into long strands (julienne cut, as thin as spaghetti).
- Place the zucchini julienne in a single layer on top of a double layer of paper towels. Let air dry for 4 hours.
- Pour the olive oil into a large non-stick saute pan over medium heat. Add the zucchini julienne and cook, tossing the strands occasionally with tongs, for about 2 minutes. Set aside.
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