Zucchini Alfredo

Ingredients & Substitutions

Here I explain the best ingredients for my zucchini Alfredo recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Zucchini – I always recommend small to medium zucchini for zoodles, because they have fewer large seeds and less water than oversized ones. No need to peel.
• Milk & Heavy Cream – I use regular 2% or whole milk, plus heavy cream. The milk keeps the sauce from feeling too heavy, while the cream gives it the smooth richness you expect from Alfredo. You can also just use half and half, but I don’t because I use more milk than cream here. Feel free to substitute almond milk or any other plant-based milk for the dairy milk. Keep the cream, though!
• Grated Parmesan Cheese – Thickens the sauce and gives it its cheesy flavor. I usually grab the finely grated, powdery kind from a can as a shortcut, and save freshly grated Parmesan for the garnish, where its texture stands out more.
• Arrowroot Powder – This cleaner cornstarch alternative thickens the milk-based sauce. You can use 1/8 to 1/4 teaspoon xanthan gum instead if you prefer.
• Olive Oil & Unsalted Butter – I use olive oil for the higher-heat zucchini step, then butter for the sauce.
• Garlic – Fresh minced garlic gives the sauce the best flavor. Cook it only until fragrant, because browned garlic can turn bitter in a mild cream sauce like this.
• Spices – A little nutmeg for warmth and black pepper for bite. I usually use 1/4 teaspoon of each, but you can double that if you want their flavors more noticeable. I don’t add extra salt because the parmesan makes this salty enough for me, but you can if needed.

How To Make Zucchini Alfredo

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make and dry the zucchini noodles. Spiralize the zucchini, then pat them dry with paper towels to remove surface moisture.
2. Cook and drain the zoodles. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini noodles and cook just until tender. Transfer them to a colander over the sink. I pull them while they still have a little bite, because they cook again briefly in the sauce later.
3. Sauté the garlic. Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook until you can smell it really well.

4. Start the Alfredo sauce. Reduce the heat to medium-low. Stir in the milk, heavy cream, and nutmeg. Bring the mixture to a gentle simmer, but don’t let it boil heavily.
5. Thicken and finish the sauce. In a small bowl, whisk the arrowroot powder with just enough water to dissolve it, until smooth. Whisk the slurry into the skillet, followed by the Parmesan and black pepper. Keep stirring until the cheese melts. I check for the sauce to look smooth and coat the back of a spoon.
6. Add the zoodles back to the skillet. Return the drained zucchini noodles to the sauce and heat just until hot. Serve your zucchini Alfredo right away! I like freshly cracked pepper, freshly grated Parmesan, and parsley for garnish.

Serving Ideas

You can serve zucchini Alfredo as a light vegetarian main or as a side next to protein. Since the sauce is already rich and creamy, I usually keep the rest of the plate simple:

• Chicken – Add sliced grilled or baked chicken breast for a complete meal. I usually slice it and toss with the sauce.
• Steak Or Seafood – My simply seasoned pan seared steak or baked salmon makes the zucchini noodles feel more substantial, without competing with the Parmesan sauce. You can also toss grilled shrimp or seared scallops right on top.
• Fresh Sides – When I serve this zucchini Alfredo as the main dish, I add something crisp and bright, with a little extra protein. Try my Caprese salad or Mediterranean chickpea salad.