Go Back
–+ servings
Zucchini Alfredo recipe - bathed in a creamy cheesy Alfredo sauce and baked in the oven until golden brown. | www.lakesidetable.com
5 from 1 vote
Print

Zucchini Alfredo Recipe

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
Course Main Course, Side Dish
Cuisine Italian American
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 servings
Author Madalaine

Ingredients

  • 2 large zucchinis spiralized or ribboned with a vegetable peeler
  • 1/2 onion minced
  • 2 garlic cloves minced
  • 1 tablespoon butter
  • 1 1/2 cups heavy cream
  • 2 egg yolks
  • 1 1/2 tablespoons Italian seasoning dried
  • 1/3 cup fresh herbs chopped (I like a mix of parsley, sage, and thyme)
  • 1/2 teaspoon fresh nutmeg grated
  • 1 1/2 cups cheese shredded (mix of mozzarella & parmesan)
  • kosher salt and fresh ground pepper to taste

Equipment

  • spiralizer or vegetable peeler
  • measuring cups and spoons
  • knife and cutting board
  • whisk and mixing bowl
  • skillet
  • casserole dish

Instructions

  1. 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.
  2. 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.
  3. In a mixing bowl, whisk the egg yolks into the heavy cream. This will thicken the sauce once heated.
  4. 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.
  5. Once sauce has thickened, turn off heat.
  6. Arrange the squash evenly on the bottom of the casserole dish.
  7. 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.

Recipe Notes

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!

Nutrition Facts
Zucchini Alfredo Recipe
Amount Per Serving
Calories 0
% Daily Value*
Monounsaturated Fat 0g
Potassium 0mg0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.