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Ingredients25 m servings 187 cals
Original recipe yields 4 servings
- Slice zucchini into thin ribbons using a vegetable peeler to create zucchini "noodles".
- Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender yet still with a little crunch, about 7 minutes. Season "noodles" with salt and pepper. Move "noodles" to a plate.
- Melt butter in the same skillet over medium heat; add garlic and cook until fragrant, about 1 minute. Slowly add flour and whisk constantly until mixture is light brown, about 1 minute. Slowly pour in the milk while constantly whisking until a smooth sauce forms, 2 to 3 minutes.
- Stir cream cheese into sauce until melted; add 1/2 cup Parmesan cheese and whisk until blended. Pour sauce of "noodles" and top with 1 tablespoon Parmesan cheese.
Per Serving: 187 calories; 12.4 g fat; 11 g carbohydrates; 9.5 g protein; 27 mg cholesterol; 298 mg sodium. Full nutrition