Zucchini Alfredo

READY IN: 1hr 25mins
Recipe by Jennifer

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.

Top Review by SewandXit

Everyone in my house enjoyed this dish. I found that 1 1/2 good-sized zucchini were enough for what I needed. 5 large would have been way too much. It's hard to know what a large zucchini is when some can grow so very big. To cut down on calories, I changed this recipe by using low-fat cream cheese and fat-free half and half. It still made a nice creamy sauce. Be sure to drain the zuccini before adding it to the sauce. Next time, I will give it a little more of a punch by using some Tony's seasoning instead of the salt. I'll also cut the zucchini a little smaller and add a few low-fat goodies to it--mushrooms, onions, and/or roasted red peppers. This is a great dish. Thanks for a great recipe! I'll be making it again.

Ingredients Nutrition


  1. Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
  2. (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
  3. Allow zucchini to drain for 1 hour.
  4. Rinse, then pat zucchini dry.
  5. 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.
  6. Transfer the cooked zucchini to a large bowl.
  7. In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
  8. Stir in the Parmesan cheese.
  9. Add the zucchini to sauce in skillet; heat through.
  10. Transfer to a serving dish.
  11. Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.

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