Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Zucchini Alfredo
Ingredients
- •3tablespoons unsalted butter,divided
- •1pound(3medium-sized)Zucchini,spiralized
- •2cloves garlic,minced
- •2tablespoons all-purpose flour
- •11/2cups 2% milk
- • 1/2teaspoon dried thyme
- •1/2teaspoon dried oregano
- •1/4cup half & half
- •1/4cup grated Parmesan cheese
- •Salt & pepper
- •2tablespoons fresh parsley leaves
Directions
- Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
- Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in zucchini and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
- *This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!
- *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream
Chrome Extension
