Zucchini Alfredo

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6 users rated this recipe an average rating of 3.5
Makes:
8 servings
Yields:
8 side-dish servings
Prep:
30 mins
Stand:
1 hr
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Zucchini Alfredo

Ingredients
5
large zucchini (about 2-1/2 lb. total)
1
teaspoon salt
2
2
tablespoons olive oil
1
8 ounce package cream cheese, cubed and softened
3/4
cup half-and-half or light cream
1/2
 
Coarsely ground black pepper
 
Ground nutmeg

Directions

  1. Cut zucchini in half crosswise. Cut lengthwise into 1/4-inch-thick slices and then lengthwise into long, thin strips about 1/4-inch wide (fettuccine-like strips). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry.
  2. In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2 to 4 minutes or until crisp-tender. Remove mixture from skillet to a large bowl.
  3. In the skillet heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the 1/2 cup Parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese. Makes 8 side-dish servings.

Nutrition Facts

(Zucchini Alfredo)
    Per serving:
  • 351 kcal cal.,
  • 27 g fat
  • (16 g sat. fat,
  • 1 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 69 mg chol.,
  • 876 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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