zucchini noodles

Easy Zucchini Ribbon Alfredo

Course: Main Course

Servings: 4

Ingredients

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

Instructions

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.

Notes

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

Leave a comment January 12, 2021 Tina

It has been a full day for healthy meals straight from our kitchen. We started off with some good, old fashioned egg salad sandwiches. Truth be told, they weren’t quite ‘old-fashioned’ but they were super healthy while still being very tasty.

Start with your bread… Manna from Heaven low carb bread. I followed “The Blood Sugar Diet” recipe, but needed to make a quick substitution due to the lack of psyllium husk powder in the grocery store. Due to a quick Google search, I opted for 2 tbsp ground chia seeds which I already had on hand. Check out my video making the bread, which I guarantee we will have again…

Next up, the G reek Yogurt Egg Salad from Damn Delicious. Instead of a crispy, warm baguette, I served a deconstructed sandwich with a small wedge of Manna from Heaven bread, a large lettuce leaf and 1/2 an avocado sliced alongside 2 scoops of egg salad.

And it’s now time for dinner…. man, we are eating well today!

Are you craving spaghetti? How about a low-carb, no sugar compromise with zucchini noodles and turkey meatballs?

Print Recipe

Garlic Butter Zoodles with Turkey Meatballs

Course: Main Course

Keyword: butter, garlic, noodles, turkey, zoodles, zucchini

Ingredients

1 lb ground turkey
1 large egg
3/4 c grated parmesan cheese
1 1/2 tbsp caramelized garlic olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1/4 cup fresh parsley
4 tbsp butter
3 garlic cloves, minced
1 lb zucchini noodles (zoodles)
1/2 lemon
1 tbsp grated Parmesan cheese

Instructions

Turkey Meatballs

Preheat oven to 400°. Line a baking sheet with parchment paper.
Mix ground turkey, egg, parmesan, oil, parsley and spices to a large bowl using a wooden spoon until well incorporated.
Using a medium sized scooper, portion out the meatballs on the baking sheet. Bake for 25 minutes.

Garlic Butter Zoodles

Melt butter in a large skillet; add minced garlic and cook until fragrant, about 1 minute.
Add zucchini noodles and toss in the garlic butter; squeeze the lemon for the juice.
Cook until the liquid is mostly absorbed.
Top with the meatballs and sprinkle remaining Parmesan cheese.

The only thing that would make this day better for food would be a hot, fresh chocoalte chip cookie straight from the oven…. A girl can dream, can’t she? 😉

Do you like what you read here? Shop Now for all the tools needed to make this awesome dinner on our sister site, La Cuisine, a French inspired kitchen store. We might be located in Bozeman, MT but we ship UPS nationwide.

Blessings,
Tina