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

How to Make Zucchini Alfredo


  • 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.

Printable Recipe Card

About Zucchini Alfredo

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