Mock Fettuccine Alfredo recipe

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Ingredients

6 zucchini
1 tablespoon olive oil, or as needed
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 clove garlic, minced
2 teaspoons all-purpose flour
1 cup 2% milk
2 tablespoons low-fat cream cheese
½ cup grated Parmesan cheese
1 tablespoon grated Parmesan cheese

Nutrition Info

186.9 calories
carbohydrate: 11 g
cholesterol: 26.9 mg
fat: 12.4 g
fiber: 2 g
protein: 9.5 g
saturatedFat: 6 g
servingSize: -
sodium: 297.7 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice zucchini into thin ribbons using a vegetable peeler to create zucchini \"noodles\".

  2. Heat olive oil in a skillet over medium heat, cook and stir zucchini until tender yet still with a little crunch, about 7 minutes. Season \"noodles\" with salt and pepper. Move \"noodles\" to a plate.

  3. Melt butter in the same skillet over medium heat, add garlic and cook until fragrant, about 1 minute. Slowly add flour and whisk constantly until mixture is light brown, about 1 minute. Slowly pour in the milk while constantly whisking until a smooth sauce forms, 2 to 3 minutes.

  4. Stir cream cheese into sauce until melted, add 1/2 cup Parmesan cheese and whisk until blended. Pour sauce of \"noodles\" and top with 1 tablespoon Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

My non-eating zucchini husband loves this dish. It's very low carb and low in calories. You can feel good eating this. You can serve as a main dish with a side salad.

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