Low-carb, healthy, creamy, and decadent. This is a guilt-free alfredo that everyone can enjoy. 203.6 calories.
I felt like a junkie after eating this UBE-stuffed hot glazed doughnut.
I would have been happy to eat 100 of them. After consuming that whole donut in just 0.152545 seconds, I switched to this.
The creamy, buttery, garlicky alfredo sauce is loaded with freshly grated Parmesan. But don’t worry. These zucchini noodles are low-carb.
You can enjoy this alfredo without having to worry about the calories. Instead, you will be sneaking all those vegetables in!
It’s not the UBE donut, but it comes a close second.
Ingredients
- Divide three tablespoons of unsalted butter
- 1 pound 3 medium-sized zucchini, spiralized*
- Two cloves garlic, minced
- 2 Tablespoons of all-purpose flour
- As needed, add 1 1/2 cups of 2% milk or even more.
- Half a teaspoon of dried thyme
- Half a teaspoon of dried oregano
- 1/4 cup of half and half*
- Parmesan cheese, freshly grated, 1/4 cup
- To taste, add Kosher Salt and freshly ground Black Pepper
- Fresh parsley leaves, two tablespoons
Instructions
- Melt one tablespoon of butter in a pan over medium heat. Stirring occasionally, add zucchini to the pan and cook until heated and tender, approximately 3-5 minutes. Set aside.
- Melt the remaining two tablespoons of butter in a saucepan. Stirring frequently, add the garlic, and cook until fragrant (about 1-2 minutes). Stir in flour for about a minute until it is lightly browned.
- Whisk in the milk, oregano, and thyme. Cook while whisking continuously until the ingredients are incorporated. This should take about 1-2 minutes. Stir in the half-and-half and Parmesan, stirring until it is slightly thickened (about 1-2 minutes). If the mixture becomes too thick, you can add more milk if necessary. Season with salt and pepper to taste.
- Mix in the zucchini and toss gently.
- Garnish with parsley if you wish.
