Zucchini season is here, zucchini season is here! Can you just imagine me shouting this from a rooftop? Because that’s what I feel like doing right now. I’m so happy I could even sing… except that you do not want me to sing. Trust me. I’ll stick to cooking, blogging, and writing software – thank you. And maybe coming up with an easy zucchini noodles recipe. 😉
In all seriousness, if I had to pick one summer vegetable as my all-time favorite, zucchini would be it. There are so many things you can do with it – zucchini boats, zucchini fries, the list goes on. I even have some ideas coming up for incorporating zucchini into desserts.
My absolute favorite use of zucchini is zucchini noodles, or zoodles. Place your zucchini in a spiralizer, give the handle a few cranks around, and viola – you’ve got gorgeous, delicious zucchini noodles. The first time I tried it (years ago), I couldn’t believe how easy it was. You can also use a julienne peeler to create zucchini noodles manually, if that’s what you have. Either way, if you’re missing pasta, zoodles are your perfect solution. And, my zucchini noodles recipe will make it super easy for you.
With zucchini noodles being my favorite use of zucchini, it was only fitting to pair them with my favorite pasta sauce…
Alfredo sauce, of course!
Zucchini Noodles Alfredo.
There are so many variations of Alfredo sauce recipes, so do you really need another one? Yes, actually you do. All of the ones I have seen fall into one of two categories: low carb and gluten-free but high in fat/calories (primarily heavy cream based), or lower in fat/calories but not low carb or gluten-free (typically using a roux). Well, that wasn’t enough for me. I wanted both, without sacrificing taste and texture.
This surprisingly decadent zucchini noodles recipe is the answer. The small amount of arrowroot powder is the key to thickening the sauce without flour (though you can also use xanthan gum instead, to further reduce carbs if that is a priority). A splash of heavy cream and a touch of butter provide flavor, while almond milk and Parmesan cheese make up the majority of the sauce. Obviously, the zucchini noodles are the star, keeping the dish light, colorful, and delicious.
Lightly crunchy zucchini noodles with a rich, creamy sauce? What more do you need for a perfect summer dinner side dish? For as long as I can get my hands on good zucchini, I’ll be making this one all summer long – and well into fall. (And if you’re looking for another great zoodles recipe, try these zucchini noodles with everything pesto from Food Faith Fitness.)
Zucchini Noodles Recipe with Healthy Alfredo Sauce (Low Carb, Gluten-Free):
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Want more low carb, gluten-free ideas for zucchini? Try these: