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Ready for a comforting pasta night that’s low in carbs and completely gluten-free? This Zucchini Noodle Alfredo is rich, creamy, and comes together in just 20 minutes. Whether you’re gluten-sensitive or simply cutting carbs, you’ll love this healthy twist on traditional fettuccine alfredo—without sacrificing flavor!
Ingredients
- 4 medium zucchini (spiralized)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper, to taste
- 1/4 tsp nutmeg (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add heavy cream, bring to a simmer, and cook for 2–3 minutes. Stir in grated Parmesan and whisk until smooth.
- Season with salt, pepper, and nutmeg.
- Add spiralized zucchini noodles to the pan and toss gently until warmed through, about 3–4 minutes.
- Serve immediately with extra cheese and a sprinkle of black pepper.
Tips
- Don’t overcook the zucchini noodles—they should be slightly firm for the best texture.
- You can use a store-bought spiralizer or get pre-spiralized zucchini from the grocery store.
- Make it dairy-free by using coconut cream and vegan cheese!
This dish is perfect for busy weeknights, meal prepping, or anyone looking for a lighter yet indulgent dinner. Follow us on Facebook at @SinfulRecipes for more delicious gluten-free recipes!
Zucchini noodles, or “zoodles,” have quickly risen in popularity among health enthusiasts, especially those following gluten-free or low-carb diets. This dish puts a creamy, decadent twist on traditional pasta alfredo by using zucchini in place of fettuccine. The result? A meal that feels indulgent without the guilt—and without the gluten.
Many store-bought Alfredo sauces contain thickeners or preservatives that may include gluten. By making your own sauce from scratch, you control the ingredients while achieving a flavor far superior to any jarred alternative. Plus, it only takes 20 minutes, which makes it perfect for weeknights or even lunch prep.
The base of the sauce is heavy cream and Parmesan, offering a rich, cheesy, and satisfying flavor profile. Fresh garlic adds depth and aroma, while a pinch of nutmeg rounds out the dish with a subtle warmth that’s common in classic Alfredo recipes.
One of the key aspects of success with this dish is avoiding overcooking the zucchini. Zucchini naturally releases water when heated, which can make the sauce watery if cooked too long. The trick is to heat them just enough to soften slightly but maintain their structure.
This dish is not just about avoiding gluten—it’s also nutrient-packed. Zucchini is low in calories and high in vitamin C, potassium, and fiber. Paired with the fats from cream and cheese, it creates a satiating meal that doesn’t spike blood sugar like traditional pasta might.
Another benefit? It’s customizable. Add grilled chicken, shrimp, or mushrooms for extra protein and texture. Swap heavy cream with full-fat coconut milk for a dairy-free version, or stir in sun-dried tomatoes or spinach for added flavor and color. You could even make the dish vegetarian or vegan with a few simple swaps, like nutritional yeast instead of Parmesan.
Whether you’re following a strict gluten-free lifestyle or just looking to reduce carbs, this Zucchini Noodle Alfredo is a crowd-pleasing, versatile recipe. With fresh ingredients, bold flavors, and a comforting creaminess, it’s a dish you’ll come back to time and time again. Be sure to follow us on @SinfulRecipes to never miss another mouthwatering creation!