Best Zucchini Alfredo Recipes

ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
• Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
• Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
• Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
• Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
• Enjoy!

ZUCCHINI ALFREDO

Steps:

• 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.

FETTUCCINE ALFREDO WITH ZUCCHINI RIBBONS

Steps:

• Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
• Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.
• Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.
• Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.
• Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.
• To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
• Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
• Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D

CHICKEN-ZUCCHINI ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

CHICKEN ALFREDO WITH ZUCCHINI RIBBONS

Steps:

• Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
• Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add half the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes. Transfer to a bowl.
• Heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
• Cook the pasta al dente according to the directions on the package. Reserve 1/2 cup of the pasta water. Drain the pasta and return it to the pasta pot.
• Meanwhile, make the sauce. Combine the flour and low-fat milk, stirring until the flour is dissolved. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil. Reduce the heat to low and cook, stirring, for 2 minutes more. Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
• Add 1 cup of the sauce, the zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen the sauce.
• To serve, place 2 cups of the pasta mixture on each plate. Top with a piece of chicken. Drizzle with the remaining sauce and garnish with the remaining parsley.

CHICKEN ALFREDO ZUCCHINI BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.
• Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.
• Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
• Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.
• Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.
• Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.

ZUCCHINI FETTUCCINE WITH CAULIFLOWER ALFREDO AND PEAS

Steps:

• Place cauliflower in a pot with water to cover; bring to a boil. Cook until tender, about 6 minutes. Drain; transfer to a food processor.
• Cut zucchini into noodles using a spiralizer.
• Heat oil in a skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Transfer garlic to the food processor, reserving oil in the skillet. Add almond milk, lemon juice, flax seeds, parsley, basil, salt, pepper, turmeric, and sriracha sauce to the food processor; blend until smooth.
• Heat reserved oil in the skillet. Toss in zucchini noodles; cook and stir using tongs, 3 to 5 minutes. Season with salt and pepper. Add spinach and stir until wilted, about 2 minutes. Add peas; cook and stir until heated through, about 2 minutes.
• Transfer zucchini noodle mixture to a large bowl. Pour in almond milk sauce and toss to combine. Garnish with Parmesan cheese.

CLASSICO ZUCCHINI ALFREDO

Steps:

• Heat oil in large skillet on medium heat. Add zucchini and garlic; cook 3 to 5 min. or until zucchini is crisp-tender.
• Stir in pasta sauce; cook 2 to 3 min. or until heated through, stirring frequently. Remove from heat.
• Add tomatoes; mix lightly.

ZUCCHINI LINGUINE ALFREDO

Steps:

• Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
• Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
• Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

ROAST PORK TENDERLOIN WITH ZUCCHINI "NOODLES" ALFREDO RECIPE - (2.8/5)

Steps:

• Preheat the oven to 450°F. Spray a small roasting pan with nonstick spray. Combine the bread crumbs, parsley, rosemary, 1 teaspoon of the oil, the garlic, and salt in a small bowl. Rub the mixture all over the pork. Place the pork in the pan and roast until the topping is browned and an instant-read thermometer inserted into the thickest part of the pork registers 160°F for medium, 20-25 minutes. Transfer the pork to a carving board, let stand 10 minutes, then cut into about 16 slices. Meanwhile, make shavings from the zucchini by running a vegetable peeler lengthwise down the zucchini. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the zucchini and cook, stirring gently, until the zucchini just begins to soften, about 3 minutes. Stir in the wine, half-and-half, pepper, and nutmeg; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and vegetables are tender, about 3 minutes. Serve with the pork. POINTS value: 5.

ZUCCHINI NOODLE ALFREDO

Steps:

• Heat a skillet over medium heat; cook and stir pine nuts until fragrant and toasted, about 5 minutes.
• Slice zucchini into noodle-shaped strands using a spiralizing device.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, asparagus, and prosciutto until vegetables are tender and prosciutto is slightly crisp, 6 to 8 minutes.
• Stir Alfredo sauce, peas, and zucchini into vegetable-prosciutto mixture; toss gently and simmer over low heat until sauce is heated through, 2 to 3 minutes. Mix tomatoes into zucchini mixture and remove skillet from heat.
• Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.

ZUCCHINI ALFREDO

Steps:

• Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
• (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
• Allow zucchini to drain for 1 hour.
• Rinse, then pat zucchini dry.
• In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
• Transfer the cooked zucchini to a large bowl.
• In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
• Stir in the Parmesan cheese.
• Add the zucchini to sauce in skillet; heat through.
• Transfer to a serving dish.
• Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.

ZUCCHINI FETTUCCINE WITH CREAMY WHITE BEAN "ALFREDO" SAUCE

Steps:

• Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
• Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
• Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
• Top with herbs and a drizzle of olive oil if desired. Serve.

ALFREDO ZUCCHINI NOODLES RECIPE

Steps:

• Trim ends off zucchini; discard. Cut zucchini lengthwise into 1/8-inch-thick slices, then cut each slice into thin lengthwise strips; place in colander. Let stand 15 min. Gently squeeze zucchini between paper towels to remove any remaining juices.
• Mix flour and broth until blended. Heat oil in large skillet on medium heat. Add zucchini; stir-fry 8 to 10 min. or until crisp-tender. Add flour mixture, cream cheese spread and 2 Tbsp. Parmesan; cook 3 to 5 min. or until mixture comes to boil and thickens, stirring constantly.
• Sprinkle with remaining Parmesan.

ZUCCHINI NOODLE ALFREDO

Steps:

• Cover large baking sheet with double layer of paper towels. Use julienne peeler to cut zucchini into long thin strands to resemble spaghetti; spread into single layer on prepared baking sheet. Let stand 4 hours.
• Heat oil in large nonstick skillet on medium heat. Add zucchini; cook 2 min., stirring occasionally. Remove from skillet; cover to keep warm.
• Melt butter in same skillet on medium-low heat. Add garlic and lemon zest; cook 1 min., stirring frequently. Whisk in potato starch; cook and stir 1 min. Gradually stir in milk; cook 2 to 3 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Stir in parsley.
• Add zucchini; mix lightly. Serve topped with Parmesan and pepper.

ZUCCHINI CHICKEN ALFREDO RECIPE - (4.5/5)

Steps:

• PREPARATION Using a spiralizer, spiralize the zucchini into thin noodles. Microwave the noodles for two minutes, then drain any liquid. Melt the butter in a pan over medium heat. Cook the chicken, salt, pepper, and garlic until garlic is starting to brown and chicken is cooked. Add the heavy cream, Parmesan, and parsley, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat. Toss the zucchini noodles in with the chicken mixture, and stir until the noodles are coated evenly. Serve with more Parmesan, if desired!

ZUCCHINI ALFREDO

Steps:

• Slice zucchini into evenly sized spaghetti like strips.
• saute in olive oil till tender.
• Add cheese and sour cream, heat till warmed through, garnish as desired.

CHICKEN ZUCCHINI ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Reserve about 1/2 cup cooking water and drain pasta.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 1 clove garlic in hot oil until fragrant, about 30 seconds. Add zucchini and red pepper flakes. Continue to cook and stir until zucchini are tender, about 5 minutes. Transfer vegetables to a large bowl and cover with aluminum foil.
• Season chicken breast halves with kosher salt and black pepper.
• Heat 1 tablespoon olive oil over medium-high heat in the same skillet used to cook zucchini. Pan-fry chicken in hot oil until juices run clear and center is no longer pink, about 5 minutes per side. Transfer chicken to a plate and cut into strips. Cover with aluminum foil.
• Whisk milk and flour together in a bowl.
• Heat remaining 1 tablespoon olive oil in a large saucepan; cook and stir remaining 1 clove garlic in hot oil until fragrant, about 30 seconds. Stir in flour mixture and bring to a boil while stirring constantly. Reduce heat to low and continue cooking and stirring for 2 minutes. Stir Parmesan cheese, evaporated milk, and 1/2 teaspoon salt into the flour mixture, stirring until cheese is melted and sauce is heated through, about 5 minutes. Season with salt and black pepper.
• Toss pasta, chicken strips, zucchini, and parsley into sauce, adding reserved cooking water as needed if sauce is too thick.

EASY ZUCCHINI NOODLE ALFREDO

Steps:

• Heat olive oil in a large pan over medium heat.
• Use Noodle maker on Zucchini, or peeler to make Zucchini Noodles. Add zucchini noodles to pan and saute for about 5 minutes.
• Remove noodles to serving dish.
• Add cream cheese, sour cream and Parmesan cheese to pan and stir to combine.
• Return Noodles to the pan with the Sauce and toss to combine until heated through.
• Top with additional Parmesan cheese, if desired.

ZUCCHINI AND MUSHROOM ALFREDO

Steps:

• Boil water, cook pasta, drain, and set aside.
• In saute pan, melt 1/2 cup butter on medium heat. Add garlic. Let simmer for 30 seconds.
• Add shredded zucchini and sliced mushrooms. Let simmer until both completely cooked. Add whipping cream. Simmer on low heat until the mixture begins to boil. Add parmesan or romano cheeses (or a blend).
• After cheese melts, add parsley, salt, and pepper.
• Toss with linguine or fettuccine. Sauce will thicken if you let it sit for a few minutes before serving.