Zucchini Noodle Alfredo - Kraft Recipes Top
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Zucchini Noodle Alfredo

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Total Time

6 servings

This low-carb zucchini spaghetti alfredo is rich and creamy. It makes a great side dish to a main fish dinner or delicious appetizer before a lighter meal.

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What You Need

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Make It

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  • Cover large baking sheet with double layer of paper towels. Use julienne peeler to cut zucchini into long thin strands to resemble spaghetti; spread into single layer on prepared baking sheet. Let stand 4 hours.
  • Heat oil in large nonstick skillet on medium heat. Add zucchini; cook 2 min., stirring occasionally. Remove from skillet; cover to keep warm.
  • Melt butter in same skillet on medium-low heat. Add garlic and lemon zest; cook 1 min., stirring frequently. Whisk in potato starch; cook and stir 1 min. Gradually stir in milk; cook 2 to 3 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Stir in parsley.
  • Add zucchini; mix lightly. Serve topped with Parmesan and pepper.

Special Equipment Needed


If you don’t have a julienne peeler, you can instead use a vegetable peeler to cut the zucchini into thin lengthwise slices. Then, cut each slice into thin strips.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 150
Total fat 11g
Saturated fat 6g
Cholesterol 30mg
Sodium 220mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 4g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from Sorry but this recipe was not well thought out. People who use zucchini noodles instead of pasta normally do so to cut the carbs. Why on earth would you use potato starch to ruin the dish? Most certainly you can be more creative than that.
Date published: 2017-07-06
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