How to Make Zucchini Noodles With Homemade Alfredo Sauce

8 servings
25 min

Learn how to make alfredo zucchini noodles with a delicious homemade sauce. This keto-friendly dish is full of flavor. It’s an easy low carb recipe that’s perfect for dinner after a busy day. Even though the sauce is homemade, it’s an easy homemade alfredo sauce that only requires a few ingredients to make for the perfect zucchini noodle alfredo.

Zoodles with Alfredo Sauce

Zucchini noodles are a great substitute for pasta because zucchini has a mild flavor. Zucchini has a lot of water in it, and therefore doesn’t have a strong flavor on its own. This summer squash takes on the flavor or the other ingredients in this zucchini noodles recipe.

Zucchini noodle alfredo is easy to make. You’ll just need to spiralize your zucchini and then make your homemade alfredo sauce recipe. If you’ve never made homemade alfredo sauce with milk, then you might be surprised at how easy it is to make.

This is a one pan meal that you can make in about half an hour. After a long summer day, that’s about as much time as I want to spend cooking dinner. Learn how to make zucchini noodles alfredo for a light vegetarian and low carb dinner.

How Many Calories are in Alfredo Sauce?

Calorie counts vary by brand, but jarred alfredo sauce usually has about 500 calories per ¼ cup serving. If you’re eating it as a main dish, then you’ll have 1000 or more calories just in the sauce!

By contrast, my homemade alfredo sauce recipe has only about 187 calories per 1/4 cup sized serving. Since you make this easy homemade alfredo sauce from scratch, you can control the ingredients and it doesn’t have preservatives or artificial flavors or colors.

Is Alfredo Sauce Healthy?

The alfredo sauce that you buy in the store in a jar isn’t a healthy choice. It’s often high in fat, calories and sodium. However, these zoodles with white pasta sauce have a homemade sauce that’s lightened up. There are no fillers, no dyes, no artificial flavors and it’s lower in calories, fat and sodium. It is also high in protein and vitamin D.

How to Prepare Zoodles

You can make one of several kinds of shapes to make zoodles with alfredo sauce. Here is how to prepare zoodles for this vegetarian recipe:

  • Make curly zoodles that resemble spaghetti using a spiralizer. These are easy to make, and you can use the tool on sweet potatoes and other foods.
  • You can also make angel hair zoodles with a julienne peeler. This tool is inexpensive, and it’s a great way to make zucchini noodles alfredo without a big investment in a spiralizer.
  • For zucchini fettuccine noodles, use a mandolin slicer. Once you slice the zucchini, use a knife to cut them to make a zucchini noodles recipe.

How Do You Dry Out Zucchini Noodles

Since zucchini is about 95 percent water, you’ll need to dry out your zoodles before you make this vegetarian zucchini noodles recipe. To do this, line a cookie sheet with paper towels. Sprinkle salt on the zoodles and stir gently. Lay the zoodles on the paper towels and let rest for 30 minutes.The paper towels will absorb more of the water. Place new paper towels on top of the zucchini noodles and press down firmly to absorb excess water.

Discover more cooking tips on how to make zoodles with alfredo sauce here. You'll also discover nutritional information, how to keep zoodles from getting soggy, whether or not you can freeze zucchini noodles, and step-by-step photos of the process.

How to Make Zucchini Noodles With Homemade Alfredo Sauce
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info

  • 6-8 small to medium sized zucchinis
  • 1/2 cup butter
  • 1 tablespoon garlic, minced
  • 2 tablespoons flour (or arrowroot powder)
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 2 cups parmesan, romano, asiago cheese blend
  • Salt and pepper, to taste

Spiralize the zucchini. If you'd like to dry out the zucchini, toss the spiralized zoodles with salt. Lay on paper towels on a cookie sheet and let rest for 30 minutes. Then use paper towels to squeeze out excess water.
In a large skillet, melt the butter over medium heat.
Add minced garlic and let cook for 1 minute.
Whisk in the flour.
Slowly add milk and heavy cream, stirring constantly.
Let it come to a slow bubble and reduce heat.
Sprinkle cheese mixture into the pan and keep stirring.
Add salt and pepper to taste.
Mix in zoodles and cook until the zoddles are tender.
Garnish with fresh parsley if desired. Serve immediately.
Rebecca D. Dillon
Want more details about this and other recipes? Check out more here!
  • Mrs9753863 Mrs9753863 on Jul 20, 2023

    I used light cream to lighten it up even more. I skipped the flour…… did not need it and seasoned with garlic powder so I omitted the butter. Then salt and pepper and a dash of nutmeg. Try it especially if watching your calories like I am.