Serve this Alfredo Zucchini Noodles Recipe as an alternative to pasta. Toss this zucchini noodles recipe with a cheesy and creamy alfredo sauce.
What You Need
Original recipe yields 4 servings
4 zucchini (1 lb.)
1 Tbsp. flour
3/4 cup fat-free reduced-sodium chicken broth
1 Tbsp. olive oil
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Trim ends off zucchini; discard. Cut zucchini lengthwise into 1/8-inch-thick slices, then cut each slice into thin lengthwise strips; place in colander. Let stand 15 min. Gently squeeze zucchini between paper towels to remove any remaining juices.
Mix flour and broth until blended. Heat oil in large skillet on medium heat. Add zucchini; stir-fry 8 to 10 min. or until crisp-tender. Add flour mixture, cream cheese spread and 2 Tbsp. Parmesan; cook 3 to 5 min. or until mixture comes to boil and thickens, stirring constantly.
Sprinkle with remaining Parmesan.
Prepare using PHILADELPHIA Neufchatel Cheese.
For added color, prepare using a combination of green zucchini and yellow summer squash.
To save time, use a julienne peeler or mandolin to make the zucchini "noodles."
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* 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.