This easy zucchini noodle Alfredo is my go-to when I’m craving something rich, creamy, and comforting but still want to keep things light and low-carb. The tender zucchini noodles are coated in a velvety sauce made from Parmesan cheese, cream cheese, and sour cream, creating a dish that feels indulgent without the heaviness of pasta.

Why You’ll Love This Recipe

I like how this recipe comes together in under 25 minutes, making it perfect for a quick weeknight meal or a satisfying side dish. With just five simple ingredients, I can create something that tastes restaurant-worthy while keeping cleanup minimal. The zucchini noodles hold the sauce beautifully, and I never miss the pasta. Plus, I can easily dress it up with grilled chicken, shrimp, or veggies when I want a more complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound zucchini

• 1 tablespoon olive oil

• 1 ounce cream cheese, cubed and softened

• 1 tablespoon sour cream

• ¼ cup Parmesan cheese, grated

Directions

1. I spiralize the zucchini into noodles, then gently pat them dry to remove extra moisture. There’s no need to peel the zucchini, though I sometimes remove long strips that are mostly skin.

2. In a large skillet, I heat olive oil over medium heat, then add the zucchini noodles and sauté them for about 5 minutes until slightly softened.

3. I add cream cheese, sour cream, and Parmesan cheese to the skillet, stirring until the sauce melts and coats the zucchini noodles evenly, about another 5 minutes.

4. I serve it right away, sometimes topping it with extra Parmesan and fresh parsley, with salt and pepper to taste.

Servings and timing

This recipe makes 4 servings, with each serving being about ½ cup. Prep time is around 12 minutes, cooking time is about 10 minutes, so the total time is approximately 22 minutes.

Variations

I often like to add garlic or red pepper flakes for extra flavor. When I want more protein, I’ll toss in grilled chicken, shrimp, or even blackened cod. Mixing zucchini with other spiralized vegetables, like yellow squash or carrots, adds color and variety. Sometimes, I double the sauce for an even creamier result.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently on the stovetop over medium heat. I avoid microwaving for too long, as it can make the zucchini watery. If the sauce thickens too much, I stir in a splash of milk or broth.

FAQs

Can I make zucchini noodles ahead of time?

Yes, I can spiralize the zucchini and store it in the fridge for a few days. I keep it in a sealed container with paper towels to absorb moisture.

Do I need to peel the zucchini first?

No, I don’t peel the zucchini. I like the added texture and color from the skin, but it’s fine to peel it if preferred.

How do I keep the sauce from becoming watery?

I always pat the zucchini noodles dry before cooking, and I avoid overcooking them so they don’t release too much liquid.

Can I freeze zucchini noodle Alfredo?

I don’t recommend freezing, as the zucchini will become mushy when thawed and reheated.

What can I serve with this dish?

I enjoy pairing it with grilled chicken, shrimp, or a fresh salad. It’s also delicious alongside baked fish or roasted vegetables.

Conclusion

This easy zucchini noodle Alfredo is one of those recipes I keep on repeat because it’s simple, satisfying, and adaptable. I get all the creamy comfort of Alfredo without the carb-heavy pasta, and I can have it on the table in less than half an hour. Whether as a quick lunch, a light dinner, or a side for grilled meats, it’s a dish that always delivers.