READY IN 30 mins

Zucchini Alfredo

Read Reviews (278)

"Excellent! Shredded zucchini in a creamy sauce." — Terry

Directions

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 13, 2007

This recipe provided a great base, but I have to agree with other reviewers that it needs a little kick to it to make it really good. I added some garlic flavored tofu from the first step and put about a cup of fresh mushrooms in with the shredded zucchini. I also doubled the garlic and will next time add some onion to give it a bit more flavor. The finished product smelled great and had good consistency, but I think the extra flavor is definitely a must.

—Mallard S.

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Most Helpful Critical Review

Sep 01, 2011

This is a great idea and was good. I only gave it 3 stars because it does need changes. First of all, Parmesan cheese is not "optional" in Alfredo sauce. Based on other reviews I doubled the garlic and added onion and seasoned with Cajun spice mix. I also mixed about 1/2 cup of Parmesan cheese into the sauce but it was still not salty enough for my taste, which is what I expect from Alfredo. I think the problem is actually the cream cheese. While it makes the sauce very rich and creamy, it's too sweet and just overwhelms the garlic and Parmesan. Next time I make this, I will use either ready made Alfredo or use cream and Parmesan cheese to make the sauce. I will also saute the veggies in butter instead of oil since real Alfredo is really just butter and Parmesan cheese. The zucchini gave this great texture and mixed really well with the sauce and pasta. It's just that the sauce isn't a good Alfredo (unless you just like the creaminess of Alfredo vs. the salty/cheesiness).

—Lighthouse Mom

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365 Ratings

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Aug 03, 2006

This is zucchini week at our house since we've been given 10 of them! This was really different and so yummy. Everyone loved it, even the 3 year old! I added 1/2 an onion when I sauteed the garlic, b/c it needed to be used and we love onion. Also used about 6 cloves of garlic b/c we are big fans. I ended up needing to cook my zucchini at least 15 minutes to get the liquid out. Also added slightly more milk to get the sauce the consistency I wanted. Fresh basil is a MUST and made it awesome!!! Wish I could give this more than 5 stars!

—Olivia

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Jul 11, 2008

Yet another Oh MY!! Added slivered carrots, chopped broccoli, artichoke hearts & chopped onion; finished with Asiago cheese & white wine in the sauce. Used some cajun spice and lots of cracked pepper. Was great last night, but today, it stepped into the next world. Thank YOU!

—Varre n Robynns Mom

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Jul 29, 2007

This is only a 5 if you add a lot of salt. I like garlic, so I used 4 cloves, and I sauteed a small onion while I was at it. I nuked the 4 cups of zucchini for 4 minutes on power level 8. Then I threw it in a strainer and the liquid came right out. Then I cooked it a while longer with the garlic and onion. The fresh basil really tops this dish off. Thank you Terry!

—HEATHER8470

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Feb 19, 2007

I loved the creamy and slightly sweet flavor of this recipe. I didn't cook all 12 oz of the noodles as directed and there weren't enough noodles for all the sauce that was made. I also used soy milk and light cream cheese and it tasted great that way, but I'm sure that if you made it with whole milk and regular cream cheese it would be even better! I found that about 3 & 1/2 medium sized zucchini made up the 4 cups of shredded zucchini.

—Corinne

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Jul 21, 2008

I liked this recipe, but didn't serve it over noodles. My husband and I added the parmesan in our bowls, as well as some cajun seasoning, and ate it as a side vegetable. I can imagine putting it in a shallow casserole, topping with parmesan and perhaps some buttered crumbs and baking it -- creamed zucchini!

—L.A.B.

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May 18, 2008

I've never thought of addind zucchini to cream cheese alfredo sauce. What a great zucchini recipe. I added green onion, small meatballs of sausage,use butter instead of oil, more milk, and much more parmesan and served over spaghetti noodles. I didn't worry about cooking the water out of the zucchini as the sauce is quite thick anyway. I use about a cup of milk and one small zucchini grated. Thanks for the great idea.

—Mollie

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Nutrition

Calories
379 kcal
19%

Carbohydrates
44.1 g
14%

Cholesterol
72 mg
24%

Fat
17.4 g
27%

Fiber
2.8 g
11%

Protein
12.4 g
25%

Sodium
517 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Alfredo

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 379
Calories from Fat: 156

% Daily Value *
Total Fat 17.4g 27 %
Saturated Fat 6.7g 34 %
Cholesterol 72mg 24 %
Sodium 517mg 21 %
Potassium 395mg 11 %
Total Carbohydrates 44.1g 14 %
Dietary Fiber 2.8g 11 %
Protein 12.4g 25 %
Sugars 3.3g
Vitamin A 15 %
Vitamin C 11 %
Calcium 14 %
Iron 30 %
** Thiamin 61 %
Niacin 54 %
Vitamin B6 14 %
Magnesium 20 %
Folate 83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.