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Zucchini Alfredo Noodles

A lighter take on traditional Alfredo, these zucchini noodles deliver creamy satisfaction without the carb overload.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Zucchini Noodles
  • 1 pound zucchini, spiralized into noodles Pat dry to avoid watery sauce
Sauce Ingredients
  • 1 tablespoon olive oil
  • 1 ounce cream cheese, cubed and softened Use freshly grated Parmesan for best results
  • 1 tablespoon sour cream
  • 1/4 cup freshly grated Parmesan cheese Additional for topping if desired
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, optional for garnish

Method
 

Preparation
  1. Spiralize the zucchini into long, noodle-like strands and pat them dry with paper towels.
  2. Heat the olive oil in a large skillet over medium heat.
Cooking
  1. Add the dried zucchini noodles to the skillet and sauté for about five minutes, stirring occasionally.
  2. Add the cubed cream cheese, sour cream, and freshly grated Parmesan cheese to the skillet.
  3. Stir continuously for about five minutes until the cheeses melt and coat the zucchini.
  4. Season with salt and black pepper to taste, then give one final stir.
  5. Serve immediately topped with extra Parmesan cheese and fresh parsley.

Notes

Pat zucchini completely dry before cooking to avoid watery sauce. Avoid overcooking as zucchini retains heat. Serve immediately for best texture.