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For Zucchini Noodles:
For Sauce:
Make Zucchini Noodles:
Pour some olive oil into a frying pan and add the zucchini when the pan and oil are hot. Sauté until the noodles are somewhat soft and the volume has decreased by about half.
Make Sauce and Assembly:
Toss sauce and noodles and serve.
Poster's Notes:
This is delicious!! My husband and a 6-year-old even liked them! You could also use the noodles as a base for spaghetti sauce.
Posted by Sue Kamens
Nutritional Info Per Serving: N/A
12 zucchini (I use medium-large; you don't get too many noodles if the zucchini are too small)
2 tablespoons extra-virgin olive oil (I don't necessarily measure, and I think I use more if all the zucchini doesn't fit in the
pan at one time)
Salt
Freshly ground pepper
1 pint light cream or evaporated skim milk
1 6-1/2-ounce package light garlic and herb cream cheese
1 4-ounce package Parmesan cheese, shredded or 1 to 1-1/2 cups fresh Parmesan, grated
Use a vegetable peeler to make long ribbons from the zucchini. Continue all the way around until you start getting into the seedy part of the zucchini (put that part aside for something else; I've been shredding them and using them in quiches, muffins, etc.)
Put all ingredients in a saucepan. Cook over low/medium heat until melted together, stirring frequently. Do not overcook or it will separate!!!!!
I got the recipe for the noodles from a couple of low-carb cookbooks, and I sort of made up the Alfredo recipe based on another recipe I had.