Collection of recipes from family & friends

Zucchini Alfredo


5 Large 

Zucchini (about 2 ½ lbs.) 

¾ Cup 

Half-and-half or light cream 

1 tsp. 


½ Cup 

Parmesan Cheese, finely shredded 

2 to 3 

Garlic Cloves, minced 


Black Pepper, coarsely ground 

2 Tbsp. 

Olive Oil 


Nutmeg, ground 

8 oz.

Cream Cheese, cubed & softened 


Parmesan Cheese, finely shredded 


  1. Cut zucchini in half crosswise. Cut lengthwise into ¼-inch slices, and then lengthwise into long, thin strips about ¼-inch wide (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry.
  2. In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2 to 4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl.

In the skillet heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the ½ cup Parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese.

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