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Zucchini season is here, zucchini season is here! Can you just imagine me shouting this from a rooftop? That’s what I feel like doing right now because that also means it’s zucchini Alfredo season. And that is is one of the best times of the year, don’t you think? Keto zucchini noodles alfredo is the meal you’ll want to make over and over again. It’s a classic for a reason! And so much easier to make at home than you might think. Once you spiralize your keto zoodles, you’ll whip up your quick Alfredo sauce to drizzle over the top. And I’m sharing even more keto zoodle recipes below, because I know you’ll want to try them all during zucchini season!
My absolute favorite use of zucchini is zucchini noodles, keto zoodle spaghetti, or zoodles – there are so many different names!
Place your zucchini in a spiralizer, give the handle a few cranks around, and voila – 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.
The zucchini noodles are the star of these zucchini pasta with Alfredo sauce, keeping the dish light, colorful, and delicious. For as long as I can get my hands on good zucchini, I’ll be making zoodles Alfredo all summer long – and well into fall.
How To Make Zucchini Alfredo
Ready to see how to make zucchini Alfredo? It’s super simple:
- Prep the zoodles. I have a whole guide about how to make zucchini noodles here, which goes into many different preparation methods and which ones I think are best. Be sure to check it out if you love zucchini noodles.
- Make the Alfredo sauce. In a skillet, you’ll cook together butter, garlic, almond milk, heavy cream, and nutmeg. Then you’ll whisk in the arrowroot powder and Parmesan cheese. 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). Alternatively, if you don’t need the Alfredo sauce to be lightened up on calories, you can make a classic keto Alfredo sauce like this. It’s a bit heavier, but low in carbs.
- Cook the keto zucchini noodles. In a hot skillet, stir fry until barely softened, but still crunchy.
TIP: Make sure you don’t over cook the zoodles. We want them crunchy, not soggy!
- Toss the zoodles with the Alfredo. Zucchini pasta Alfredo is ready to eat!
TIP: Serve the zoodles Alfredo right away. It can get watery if it sits.
What Is The Texture Of Zoodles?
The texture of zoodles can vary greatly. It all depends on how they are prepared. I recommend cooking them lightly and quickly so they don’t get too soggy.
Raw zoodles have a crunch similar to cucumber, but lightly cooked they are a little softer and more tender. If you prefer a noodle with more traditional texture, give these keto egg noodles a try.
Is Alfredo Sauce Healthy?
Alfredo sauce can be healthy! This zucchini noodle Alfredo is made with just 7 simple ingredients – no weird fillers or gums like some of the store-bought versions. One of the reasons I love to make my own food is because I know exactly what goes into my recipes.
How To Store Zucchini Noodles Alfredo
Zucchini noodles are best served fresh! I would recommend making the amount you will eat, or prepping the zoodles and making the sauce ahead of time.
You can spiralize them in advance and keep them in the fridge uncooked. Then, when you’re ready to cook, pat them dry first.
Cooking zoodles ahead of time is also not recommended, but if you must, do not mix them with sauce until ready to serve. They will continue to release water after cooking, so pat them dry again before adding sauce and serving.
Can You Freeze Keto Zoodles?
No! Do not freeze keto zoodles. I repeat, do not freeze keto zoodles. Do not freeze zoodles. Trust me, I’ve tried and my attempts resulted in a watery mess and weird texture.
What To Serve With Keto Zucchini Noodles Alfredo
This zucchini noodles Alfredo doesn’t need much, but I do like to add a protein to it so that it’s a filling meal. It can be as simple as:
- Juicy baked chicken breast or blackened chicken cut into slices
- Air Fryer Shrimp
- Tuscan garlic chicken
- Crispy chicken thighs
- Sirloin steak
- Seared scallops
More Keto Zoodle Recipes
If you like this zucchini noodle Alfredo recipe, you might also like these:
- How To Make Zucchini Noodles – The ultimate guide to zucchini noodles and the best ways to make and prepare them.
- Zucchini Spaghetti & Meatballs – Classic spaghetti and meatballs gets a zoodle upgrade!
- Zucchini Noodle Salad with Bacon & Tomatoes – This fresh salad uses raw zucchini noodles – it’s perfect for hot summer days.
Tools To Make Zucchini Noodles Recipe with Healthy Alfredo Sauce (Zucchini Alfredo)
Tap the links below to see the items used to make this recipe.
- Tabletop Spiralizer – If you plan on making lots of keto zucchini pasta recipes, you’ll want the tabletop spiralizer. I love this version because it attaches to the counter to prevent slipping.
- Handheld Spiralizer – Another great option for spiralizing keto zucchini noodles recipes.
- Microplane Zester – I love using this for the garlic in my creamy zucchini noodles sauce – it ensures that there aren’t any big clumps of garlic!
Keto Zucchini Noodles Alfredo Recipe
Zucchini Alfredo Recipe (Keto Zoodles Alfredo)
Keto zucchini noodles Alfredo (keto zoodles) has a rich, creamy sauce that's low carb & gluten-free. It's the best zucchini Alfredo ever!
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
- Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.
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Serving size: 1 cup
*You can substitute 1/8 to 1/4 tsp xanthan gum instead of the arrowroot powder if you prefer to further reduce carbs.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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