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Zucchini Alfredo


Zucchini Alfredo make a quick, healthy, and delicious weeknight meal. You’ll love this lightened up alfredo sauce that is deliciously creamy, hearty, and offers a boost of protein too!

Zucchini noodles in homemade alfredo sauce in a white bowl with a copper fork.

Why We Love This Delicious Zucchini Alfredo Recipe:

I love, love, love a quick, delicious, and nutritious meal. And this one right here ticks off all of the boxes!

  • Quick & Easy: You can get this recipe on the table in under 20 minutes- so it is perfect for busy weeknights!
  • Only 6 Ingredients: It only calls for a handful of ingredients, most of which I have on hand all the time. So it’s the perfect meal when other plans fall through (or.. I failed to plan).
  • Healthy: The main ingredient here is veggies, folks! And my lightened-up alfredo sauce is creamy, hearty, and much healthier than traditional alfredo sauce.
  • Downright delicious: Seriously… no one is going to miss the pasta or the heavy cream. It’s just as flavorful, satisfying and creamy as classic fettuccini alfredo. In fact, we like it even better!

This isn’t one to sleep on. Everything just comes together to create a simple but tasty meal that pleases even my pickiest eaters. If you don’t have a spiralizer, you can purchase zucchini noodles in the produce department of most grocery stores. I used the spiral attachment that comes with my very favorite hand-dandy food chopper. This thing is a game changer and makes my life so much easier!

So next time you have an explosion of zucchini in your garden, need a quick meal idea, or you’re simply looking for an easy and delicious dinner recipe.. make this Zucchini Alfredo. You’re going to love it.

A bowl of zucchini alfredo noodles in a white porcelain bowl with a green striped linen in the background.

Ingredients You’ll Need to Make This Zucchini Alfredo:

  • Zucchini– We used two medium zucchini, which should feed 3-4 people.
  • Butter– We used unsalted butter.
  • Garlic– Fresh is best, but you can use garlic powder too.
  • Cream Cheese– We used regular cream cheese to boost the richness, but you can use light cream cheese if desired.
  • Milk– We used 2% milk.
  • Parmesan Cheese– Generally I prefer freshly grated parmesan cheese. It melts much better. But since I don’t always have it on hand, today I used grated parmesan and it worked great.
  • Salt & Pepper– Add to season.
Ingredients needed to make homemade zucchini noodles with alfredo sauce.

How to Make Alfredo with Zucchini:

  1. Make your zucchini noodles. Trim your zucchini and use a spiralizer to create your noodles.
  2. Cook the noodles. Heat about one tablespoon of oil in a large skillet. Toss in your zucchini and cook them for about 1 minute. Remove noodles to plate.
  3. Make the alfredo suace. In the same pan, melt the butter over medium-high heat. Add the garlic and cook for about 30 seconds or until fragrant. Add the softened cream cheese and and whisk until smooth. Gradually whisk in the milk, stirring constantly. Once smooth, add the Parmesan cheese, salt and pepper and cook until the sauce is nice and thick.
  4. Toss with the noodles. Remove from the heat, and add your zucchini noodles back to the pan. Give them a quick toss to evenly coat them with the sauce. Top with additional Parmesan cheese and fresh cracked black pepper if desired. Enjoy!
Process shots showing how to make alfredo zucchini noodles.

Tips & Suggestions:

How do you make zucchini noodles?

I used the spiralizer attachment on my go-to food chopper, but if you don’t have a spiralizer, don’t fret! This recipe is still within your reach. Here are some other options:

  • Vegetable Peeler: This will give you wider noodles, but they are just as delicious and almost everyone owns a peeler.
  • Mandolin: Use a mandolin to get nice thin slices, then cut your slices lengthwise into noodles.
  • Use a Julienne Peeler: This is an inexpensive tool that will give you nice, thin “angel hair pasta” noodles.
  • Sharp Knife: You can also just a good chefs knife to cut the zucchini into thin planks, then lengthwise into noodles. You’ll end up with slightly thicker, but equally delicious noodles.


  • Add cooked chicken (either cubed and pan-fried, or shredded rotisserie) to make chicken zucchini alfredo
  • Add 1/4 cup chopped fresh basil
  • Use half zucchini noodles + half alfredo noodles
  • Toss in some fresh diced tomatoes
  • After tossing the noodles back into your skillet, top with generous layer of additional parmesan cheese. Put in the oven on broil for a minute or two until the top is golden brown and bubbly. So yummy!

What should I serve with Zucchini Alfredo?

This recipe makes a great lunch, but when I’m serving it for dinner I usually like to add a side to fill those hungry bellies before bed. Here are some of my favorite recipes to serve with zucchini alfredo:

A bowl of creamy alfredo zucchini noodles topped with parmesan cheese and black pepper with a copper fork.

More Delicious Zucchini Recipes:

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4.8 from 5 votes

Zucchini Alfredo

Zucchini Alfredo make a quick, healthy, and delicious weeknight meal. You'll love this lightened up alfredo sauce that is deliciously creamy, hearty, and offers a boost of protein too!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 4 servings
Calories: 201kcal




  • Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer until zucchini noodles are formed.
  • In a saute pan, heat 1 tablespoon of oil. Add your zucchini noodles and saute for just 1 minute. Set them aside.
  • In the same saute pan you used to cook your zucchini noodles, melt butter over medium-high heat. Add the garlic and cook for 1 minute. Add the softened cream cheese and whisk constantly until it is a smooth consistency. It will look lumpy at first, but don't worry. If you keep whisking it will get smooth.
  • Add the milk slowly while whisking until it is incorporated. Add the parmesan cheese, salt and pepper and whisk until the cheese is melted and the sauce is smooth. The longer you cook it, the thicker it will get. Remove from heat, and add your zucchini noodles. Stir to combined. Serve warm and enjoy!


Calories: 201kcal | Carbohydrates: 7g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 533mg | Potassium: 356mg | Fiber: 1g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 18mg | Calcium: 301mg | Iron: 1mg
Keyword : Zucchini Noodles


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


I love my spiralizer! We usually do red sauce with meatballs with our zucchini noodles, but I’m totally trying this for lunch today! Thanks!

Toss with basil pesto! It is amazing!

I’ve also chopped the noodles and added to stir fry with soy sauce. yum!

Haven’t bought one bc my julienne peeler works great. The pieces are only as long as the veg but I love to use it and its sharp enough for carrots

I just saw one of these at CVS, wish I would have bought it! And thanks for the white sauce recipe – I like little recipes like this. I’m a beginner at cooking, so it’s helpful 🙂

Wow! That zucchini veggiefredo is very long and it looks like a wheat pasta. Regarding veggetti, since I am clumsy holding things, I’ll just consider buying spiralizer.

I loved the veggetti but I was having trouble with my arms from using the veggetti so much! Check out the youtube video I made- The solution I found is amazing- just need an apple peeler/corer. (Those are incredibly handy gadgets too if you don’t have one-)