Garlic Butter Zucchini Noodles (Keto Alfredo)
438kcal
Ingredients
- 4 medium zucchini (≈800 g total) Spiralized into noodles
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- ¾ cup (180 ml) heavy cream cup (180 ml)
- ¾ cup (60 g) finely grated Parmesan (or Pecorino) Freshly grated melts best
- 2 tbsp cream cheese For thicker, silkier sauce
- 1 tsp lemon juice Plus fine zest (optional)
- ½ tsp salt To taste
- ¼ tsp black pepper Freshly ground
- 1 pinch red pepper flakes Optional heat
- 2 tbsp parsley, chopped For serving
Equipment
- 1 Spiralizer (or julienne peeler) To form zoodles
- 1 Large skillet Wide bottom for moisture evaporation.
- 1 Colander + paper towels To drain excess water from zoodles.
- 1 Microplane grater Finely grate the Parmesan.
Instructions
- Lightly salt zucchini noodles; rest 5 minutes, then pat very dry with paper towels to reduce water.4 medium zucchini (≈800 g total), ½ tsp salt
- Melt butter in a large skillet over medium-low; add garlic and cook 30–45 seconds until fragrant (do not brown).3 cloves garlic, minced, 3 tbsp unsalted butter
- Pour in heavy cream; simmer 2–3 minutes, stirring, until slightly thickened.¾ cup (180 ml) heavy cream
- Remove from heat; whisk in Parmesan (and cream cheese, if using) until smooth and glossy.¾ cup (60 g) finely grated Parmesan (or Pecorino), 2 tbsp cream cheese
- Add lemon juice; season with black pepper and a pinch of flakes.1 tsp lemon juice, ¼ tsp black pepper, 1 pinch red pepper flakes
- Add zoodles; toss 30–60 seconds over low heat just to warm/soften. Sprinkle parsley and serve immediately.4 medium zucchini (≈800 g total), 2 tbsp parsley, chopped
Nutrition per serving (estimated)
Calories438kcalCarbohydrates10.7gProtein12.1gFat39.7gSaturated Fat24.2gCholesterol63mgSodium560mgPotassium700mgFiber2.7gSugar7.1gCalcium240mg
Notes
- Do not overcook the zoodles, they’ll turn watery; aim for al dente and a silky sauce.
- For a thicker sauce, add 1–2 tbsp extra grated Parmesan or 1 tbsp cream cheese.
- Keto-friendly protein add-ins: grilled chicken or shrimp.
- Serve immediately; the sauce thickens as it cools.
- Optional: a small squeeze of lemon brightens the richness.
Private Notes
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