Zucchini Alfredo

Lillian Russo


I was so hooked on this recipe from the first time I tried it! I made it about once a week for a LONG time! And what's geat about this recipe is my kids didn't realize they were eating zucchini! I told them it was an onion and basil cream sauce! Hey, whatever works, right!

This recipe was posted on a cooking site by a member named Dutchie326. I added my photo.

★★★★★ 1 vote
15 Min
25 Min


1-12 oz
package uncooked egg noodles
3 Tbsp
olive oil, extra virgin
4 large
cloves garlic-minced
4 c
zucchini-peeled and shredded
1 c
milk-whole or reduced fat-not skim
8 oz
low fat cream cheese-cubed
1/2 c
fresh basil-chopped
salt & pepper to taste
1/2 c
grated parmesan cheese-a must


1Bring a large pot of lightly salted water to a boil.
2Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
3Heat the oil in a skillet over medium heat.
4Stir in garlic, and cook 2 minutes.
5Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
6Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
7Season with salt and pepper, and add the Parmesan cheese. Serve over the cooked egg noodles.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Regional Style: Italian
Other Tag: Quick & Easy