ZUCCHINI ALFREDO
Excellent! Shredded zucchini in a creamy sauce.
Provided by Terry
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g
EASY ZUCCHINI NOODLE ALFREDO
Zucchini Noodle Alfredo is the answer to cravings for a decadent pasta dish. It's creamy, cheesy, low-carb, and takes just minutes to prepare!
Provided by Marjory Pilley
Categories Main Course
Time 22m
Number Of Ingredients 5
Steps:
- Use a spiralizer or vegetable peeler to made zucchini noodles.(I have Vegetti and Paderno spiralizers. See links below.)
- Heat olive oil in a large pan over medium heat.
- 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.
- Pour sauce over noodles and toss to combine.
- Top with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 100 kcal, Carbohydrate 4 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 161 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI ALFREDO
Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy! 203.6 calories.
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley
Provided by Gibran Rubio
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams
ZUCCHINI ALFREDO
I was looking for a different way to cook zucchini besides the usual casserole, bread or cake. I found this recipe in a Better Homes & Gardens magazine. Prep time includes letting zucchini drain after cutting.
Provided by Jennifer
Categories Vegetable
Time 1h25m
Yield 8 side dish servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 218.6, Fat 18, SaturatedFat 9.5, Cholesterol 45.1, Sodium 499.9, Carbohydrate 9, Fiber 2.2, Sugar 3.6, Protein 7.7
ZUCCHINI LINGUINE ALFREDO
A much lighter pasta Alfredo recipe that's packed with veggies and flavor, but tastes as good as the original. Linguine is extended with shredded zucchini 'noodles' to lower the calorie count and up the nutrition! I promise you can't even tell the zucchini is in there. A great way to use up summer's zucchini abundance too!
Provided by Jacqueline
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 47.7 g, Cholesterol 26.9 mg, Fat 22.1 g, Fiber 3.9 g, Protein 13.9 g, SaturatedFat 8 g, Sodium 945.4 mg, Sugar 3.7 g
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