Low-Carb Zucchini Noodle Alfredo Recipe

Tastes Too Good to Be Healthy

Craving comfort food without the carb coma? Say hello to this low-carb zucchini noodle Alfredo! Creamy, garlicky, and made with a sneaky healthy twist, it’s proof you don’t need pasta to feel satisfied. I whipped this up on a rainy night when I wanted something cozy, and wow—it’s a regular now. Let’s spiralize it!

 

Ingredients:

• 2 large zucchinis (spiralized into noodles)

• 1 cup unsweetened almond milk

• 1/2 cup grated Parmesan (or nutritional yeast for dairy-free)

• 1 tbsp olive oil

• 2 garlic cloves (minced)

• Salt and pepper to taste

How to Make It:

• Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant—oh, that smell!
• Pour in the almond milk and stir in the Parmesan (or nutritional yeast). Simmer for 3-4 minutes until it thickens slightly.
• Add the zucchini noodles and toss gently for 2-3 minutes—just enough to warm them without getting soggy.
• Season with salt and pepper, then serve it up hot!

Tips to Make It Your Own:

• Protein kick: Top with grilled chicken or shrimp—keeps it low-carb and hearty!
• Herb heaven: Fresh basil or parsley sprinkled on top—game-changer, right?
• Veggie mix: Toss in spinach or cherry tomatoes for extra colour and flavour.

Do you have a spiralizer, or are you Team Store-Bought Zoodles? I’m addicted to making my own—it’s so fun! That Alfredo sauce—don’t you want to lick the spoon? What’s your favourite way to jazz up zoodles?