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Zucchini noodles tossed in creamy garlic Alfredo sauce, topped with parsley
Sofia

Garlic Butter Zucchini Noodles (Keto Alfredo)

Silky, garlicky “Alfredo” tossed with tender zucchini noodles. Low-carb, weeknight-fast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 438
Ingredients Equipment Method Notes

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.

Method
 

  1. 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
  2. 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
  3. Pour in heavy cream; simmer 2–3 minutes, stirring, until slightly thickened.
    ¾ cup (180 ml) heavy cream
  4. 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
  5. 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
  6. 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

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.
  • If you're switching between noodles and pasta, this guide on how to cook pasta al dente can help.
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