This low-carb Zucchini noodle Alfredo recipe is rich, creamy and totally cheesy. It’s so good, you’ll feel like you’re cheating!
This is a sponsored conversation written by me on behalf of OXO. I received product in exchange for a review. The opinions and text are all mine.
Going low-carb isn’t always easy. We still have two kids living at home, and I often struggle with my food choices. While I know that low-carb is the best way for me to lose weight, I find myself not caring and ultimately shoving a donut in my face.
Dinnertime meals are no better. When it comes to menus, I’m not the best planner. You know that mom who suddenly realizes it’s 3 o’clock and she hasn’t defrosted anything? Yep, that’s me.
I’m half Italian, and grew up eating pasta twice a week. Sometimes three times. As you can imagine, a low-carb diet doesn’t line up with my habits.
Luckily for me, I can turn zucchini into noodles. A few weeks ago, I saw a video online where they used a peeler to make them.
Easy enough, right? I already had one, and I was happy there was no need to buy a fancy tool. Boy, was I wrong. Those noodles were so hard to make. It totally sucked.
Then I found this. It’s the OXO Chef’s Mandoline and it is amazing. I was able to cut multiple zucchini in mere minutes. I used the julienne setting and chose 1/8 inch thickness. There is also a 1/4 inch thickness.
And here’s how easy this recipe is. After you wash your zucchini, you’ll want to cut off the ends.
Since the food holder doesn’t work with this shape of vegetable, you’ll want to be extra careful when running the zucchini down the blade.
Don’t worry about some of the noodles sticking together, they break up easily in your hand.
Set the zucchini noodles aside and melt butter in a medium pan. Add the cream and whisk to combine.
Next, add the cheese and keep whisking. You want to make sure all of the cheese melts and the sauce begins to thicken.
Stir in the noodles and mix to combine. Let the mixture simmer and cook for about 15 minutes. The sauce will thicken even more and the noodles will be tender.
I like to sprinkle a little extra cheese on top of mine.
It was so easy to make zucchini noodle Alfredo, I can’t wait to try the other settings on my new madoline. You can create up to 21 different cuts with thickness settings in 0.5-mm intervals, straight and wavy blades, in addition to the built-in julienne and French fry blades. I love how the Chef’s Mandoline lets me easily create precise slices for professional-quality results I’m looking for.
All that and it’s top-rack dishwasher safe.
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Low Carb Zucchini Noodle Alfredo
This low-carb Zucchini noodle Alfredo recipe is rich, creamy and totally cheesy. It's so good, you'll feel like you're cheating!
30 minPrep Time
30 minTotal Time
- 4 medium sized zucchini squash
- 1 Tablespoon butter
- 2 1/2 Cups heavy whipping cream
- 2 1/2 Cups grated Parmesan cheese + extra for garnish, if desired
- Cut off the ends of the zucchini
- Using the OXO Chef's Mandline on the julienne setting (either 1/4 or 1/8 thickness), cut all zucchini into julienne slices; set aside
- In a large skillet over medium heat, melt butter.
- Add cream and whisk to combine
- Add cheese and continue whisking until cheese is melted and mixture begins to thicken
- Add zucchini noodles
- With a spoon, stir to combine
- Simmer for 15 minutes, stirring occasionally
- Zucchini Noodle Alfredo is ready once sauce has thickened and noodles are tender
- Serve sprinkled with Parmesan cheese and salad for a complete meal.
Use caution when using Chef's Mandoline- blades are sharp Adding chicken is a great way to make this a substantial meal
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