Zucchini Alfredo


This zucchini alfredo is excellent! Shredded zucchini in a creamy sauce.

close up view of Zucchini Alfredo garnished with fried onions on a plate
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins


  • 1 (12 ounce) package uncooked egg noodles

  • 3 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 4 cups shredded zucchini

  • ½ cup milk

  • 4 ounces cream cheese, cubed

  • ½ cup chopped fresh basil

  • salt and pepper to taste

  • ¼ cup grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

  2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

  3. Pour milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over cooked pasta.

Nutrition Facts (per serving)

379 Calories
17g Fat
44g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 379
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 34%
Cholesterol 72mg 24%
Sodium 517mg 22%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 12g
Vitamin C 7mg 34%
Calcium 115mg 9%
Iron 3mg 17%
Potassium 395mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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