Keto Zucchini Noodles Alfredo (Low-Carb & Creamy)

 Keto Zucchini Noodles Alfredo (Low-Carb & Creamy)

 Ingredients (2 Servings)

• 3 medium zucchini

• 1 cup heavy cream

• ½ cup grated parmesan cheese

• 2 tablespoons butter

• 3 cloves garlic (minced)

• Salt (to taste)

• Black pepper (to taste)

• ½ teaspoon Italian seasoning (optional)

• Fresh parsley (for garnish)

Step-by-Step Cooking Instructions

Step 1: Prepare the Zucchini Noodles

1. Wash the zucchini properly.

2. Use a spiralizer or vegetable peeler to make noodle shapes.

3. Place zoodles on paper towel.

4. Sprinkle little salt and let them sit for 10–15 minutes.

5. Pat dry to remove excess water (very important to avoid soggy noodles).

Step 2: Make the Alfredo Sauce

1. Heat a pan on medium flame.

2. Add butter and let it melt.

3. Add minced garlic and sauté for 30 seconds (do not burn).

4. Pour heavy cream and stir well.

5. Simmer for 3–4 minutes until slightly thick.

6. Add parmesan cheese and mix continuously.

7. Add salt, black pepper, and Italian seasoning.

8. Cook until sauce becomes creamy and smooth.

Step 3: Cook the Zoodles

1. In another pan, heat 1 teaspoon butter or olive oil.

2. Add zucchini noodles.

3. Cook only 2–3 minutes (don’t overcook).

4. Zoodles should stay slightly firm.

Step 4: Combine Everything

1. Add cooked zoodles into Alfredo sauce.

2. Toss gently for 1–2 minutes.

3. Turn off heat immediately.