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Zucchini Pasta Alfredo

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Light and refreshing zucchini noodles covered in a creamy and savory alfredo sauce.

plate of zucchini zoodles with alfredo sauce
plate of zucchini zoodles with alfredo sauce

Zucchini Pasta Alfredo

4.3 from 21 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Zucchini Pasta Alfredo
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 422kcal


  • 3 medium zucchini
  • 2 clove garlic
  • 3 tablespoon butter, unsalted
  • 2 tablespoon flour, all-purpose
  • 1 1/2 cup milk
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon oregano, dried
  • 1/4 cup half and half
  • 1 ounce Parmesan cheese, shredded
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 tablespoon parsley, fresh

Serve With

  • 4 medium apple


  • Spiralize zucchini. Mince garlic. (No spiralizer? You can thinly slice the zucchini instead).
  • 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 and cook 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 pasta and gently toss to combine. Serve immediately, garnished with parsley.
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Calories: 422kcal | Carbohydrates: 62g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 309mg | Fiber: 6g | Sugar: 28g

Need a spiralizer? This is our favorite!

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