Easy Zucchini Ribbon Alfredo

Zucchini Ribbon Alfredo

Easy Zucchini Ribbon Alfredo

Course: Main Course
Servings: 4


  • 6-8 medium zucchini squash
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 3 tbsp pressed garlic
  • 1 cup whipping cream
  • 3/4 cup Parmesan cheese, grated
  • 1 tsp cayenne pepper
  • salt & pepper to taste
  • chopped basil, tomato & fresh grated cheese to garnish


  • Cut the Zucchini in half lengthwise and use a teaspoon to scoop out the seedy center. Then using a vegetable peeler, carefully peel zucchini into long ribbons. Place in large bowl and set aside.  
  • In medium saucepan, heat olive oil on medium low, then add garlic. Cook garlic until it is golden brown, then add in the whipping cream. Bring to a simmer on medium heat—about 4-5 minutes—then add Parmesan, cayenne, and salt and pepper to taste. Bring to simmer once again and stir frequently until cheese is melted—about 3-4 minutes. Reduce heat to lowest and keep warm. 
  • In large saucepan, heat olive oil on medium heat, then add zucchini ribbons. Sauté ribbons until they just start to soften about 3-5 then salt and pepper to taste. If there is excess moisture at the bottom of the pan, drain before adding the Alfredo sauce. 
  • Mix sauce into noodles completely. Serve with fresh diced tomato, torn fresh basil, and shaved Parmesan. 


Reduce the carbs and calories and use zucchini ribbons instead of pasta!

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