Serve this spiralized zucchini as a wonderful low carb meal. It is bathed in a creamy cheesy Alfredo sauce and baked in the oven until golden brown. Put a salad on the table with it and dinner is complete. | www.lakesidetable.com
Wash but don’t peel the zucchinis. Spiralize the zucchinis and spread them out on a clean dish towel. Sprinkle lightly with sea salt. The salt will begin to draw out the mixture in the zucchini.
Melt the butter over low heat in the skillet. Once the butter is melted, add the minced onions. When the onions are soft, add the dry Italian herbs. Adding the dry herbs to the heat at this point opens them up and allows their flavor to penetrate into the butter which will transfuse into the rest of the sauce. Watch carefully. You do not want the herbs to burn. Add the garlic.
In a mixing bowl, whisk the egg yolks into the heavy cream. This will thicken the sauce once heated.
Pour cream and yolk mixture into the skillet. Add nutmeg. Stir constantly and increase the heat to medium-low. As the sauce starts to bubble, it will also thicken. Add salt and pepper to taste.
Once sauce has thickened, turn off heat.
Arrange the squash evenly on the bottom of the casserole dish.
Pour the sauce over the zucchini. Cover with shredded cheese and chopped herbs. Broil until the cheese turns a light golden brown. Keep warm until ready to serve.
Inspired by NYC Cipriani Dolci’s Tagliolini Alfredo.
Variations: A slice of sautéd eggplant or try thinly sliced pork loin or chicken for an added protein boost.
To turn this dish into an elegant pasta dish, simply replace the zucchini with your favorite prepared pasta. Enjoy!