Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy! 203.6 calories.
4.3 stars (3 ratings)
Ingredients
3tablespoonsunsalted butter, divided
1pound3 medium-sized zucchini, spiralized*
2clovesgarlic, minced
2tablespoonsall-purpose flour
1 ½cups2% milk, or more, as needed
½teaspoondried thyme
½teaspoondried oregano
¼cuphalf and half*
¼cupfreshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
Instructions
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.
Notes
*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