Zucchini Noodle Alfredo



I tend to make zucchini noodles for dinner once a week. They’re easy, low carb and super versatile. I love just topping them with either Rao’s tomato basil sauce or Cucina Antica sauce but I was really craving something creamy and alfredo-ish so started experimenting. I had some Greek Yogurt cream cheese in the refrigerator and thought that could be the perfect base for an alfredo. I added a few other ingredients and a few minutes later I had a low carb, low-fat alfredo sauce that you’d NEVER know wasn’t the “real” thing.

Check out this recipe and let me know what you think!

Zucchini Noodle Alfredo

Serves: 2


  • 3 Medium Zucchini, Spiralized

  • Olive Oil Spray

  • 1/2 tbsp Unsalted Butter

  • 2 cloves garlic, minced

  • 1/2 tbsp All Purpose Flour

  • 3/4 cup Unsweetened Almond Milk, Original

  • 2 tbsp Fat Free Half and Half

  • 2 tbsp Grated Parmesan Cheese

  • 2 tbsp Greek Yogurt Cream Cheese

  • 1/2 tsp Italian Seasoning

  • Salt and Black Pepper, to taste

  • Crushed Red Pepper, to taste


  1. Spiralize zucchini (I use a Paderno spiralizer)

  2. Heat a medium non-stick pan over medium heat and spritz with olive oil spray

  3. Add zucchini and cook for ~2 minutes until slightly soft, set aside.

  4. Heat a medium sauce pan over medium heat, add butter and garlic. Cook until fragrant.

  5. Add in flour, whisk until combined.

  6. Gradually whisk in almond milk and fat free half and half.

  7. Add grated parmesan cheese and 2 tbsp greek yogurt cream cheese and stir to combine. Allow mixture to melt while continuously whisking so mixture doesn’t burn.

  8. If the mixture is too thick, add more almond milk to thin.

  9. Add in zucchini and stir to coat with alfredo mixture.

  10. Season with salt and pepper to taste.

  11. Top with chili flake if desired and serve!

Nutrition Facts (per 1 serving, 1/2 Recipe): 150 Calories, 8 g Fat, 15 g Carbohydrate, 4 g Fiber, 8 g Protein