Looking for a quick, healthy, and low-carb dinner recipe? You’ll need to devote just 15 minutes of your time to make these keto alfredo zucchini noodles. That is time well spent because it will result in a creamy, garlicky, and mouthwatering dinner option that your whole family will enjoy!
This recipe is an insanely low-carb take on the famous alfredo pasta. So if you’re missing pasta, you must give this recipe a try. With it, you won’t need to worry about the calories. And if your kids are picky eaters, this recipe will help you sneak some veggies into their diet.
Let’s be honest—there is a huge difference in the taste between this zucchini pasta and the original one made out of wheat. But this isn’t a bad thing. This keto alfredo zoodles recipe is better than the wheat one in all possible ways. For one thing, it won’t make you gain any extra pounds.
What Are Zoodles?
If you haven’t already guessed the answer to this question, zoodles are simply noodles made out of zucchini. Yes, it’s as simple as that. With the alfredo sauce, bacon bits, and fresh parsley, you’ll be amazed at just how incredible something like zucchini noodles can taste.
How to Make Zucchini Noodles
There are multiple ways you can make noodles out of zucchini. But, my favorite ones are using a spiralizer or a Korean carrot grater. I usually go with the second option because the size of the zoodles formed is just right.
After you’ve created the noodles, you should salt them to drain excess liquids. Set them aside for about 5 to 10 minutes and then pat dry with paper towels. Ensure that you’ve taken out all of the liquids so that the noodles don’t turn out watery.
If you can’t or don’t want to go through the hassle of cutting the zoodles yourself, you can buy ready-made zucchini noodles in almost any grocery store. For example, this Green Giant Veggie Spirals Zucchini is a great alternative.
Is the Alfredo Sauce Healthy?
If you choose to use a store-bought alfredo sauce, note that there might be weird ingredients in it, such as fillers or gums. This is why I always prefer to make my own sauces, including the one used for this recipe.
The alfredo sauce is easy to make. Here’s what you should do:
- Melt butter on a skillet.
- Add minced garlic and cook for about one minute. As soon as it turns slightly brownish, head to the next step.
- Pour the heavy cream into the skillet and add the parm cheese, oregano, salt, and pepper.
You can either add the bacon bits right away or not add them at all. I chose to add the bacon because it tastes really good with the zoodles. Note that if you are making this sauce in advance, you shouldn’t add the bacon yet. Do it just before serving the zoodles.
Here’s How to Serve the Keto Zoodles
The keto alfredo zucchini noodles are filling and can be served as described in the recipe card—with extra parmesan cheese, bacon bits, and chopped fresh parsley. Or, you can also add some more protein to your zoodles. You can serve them with:
- Bacon-wrapped chicken
- Slow cooker pot roast
- Air fryer parmesan chicken
- Sausage patties
- Crispy chicken wings
And, if you prefer greens, the keto alfredo zucchini noodles can also go with some fresh salad and veggies on the side.
What to Do With the Leftovers?
Try not to make large portions of this recipe since the zucchini noodles taste best when served fresh. If they are kept for too long, they can get watery. Since it takes just 15 minutes to cook them, you can easily make this recipe any time.
If you still wish to save more time, then you can cut the noodles in advance, add salt, and store them in the fridge. Whenever you want to cook them, just make sure to thoroughly pat them dry with paper towels. Conveniently, you can also make the alfredo sauce in advance.
I would not recommend freezing the zoodles for the same reason I don’t recommend storing them in the fridge. I’ve tried to freeze them many times, but they always end up tasting funny.
Keto Alfredo Zoodles
- 1 medium zucchini
- 1 tbsp butter melted
- 1 clove garlic minced
- 2 tbsp heavy cream
- 2 tbsp parmesan cheese
- 1 tbsp bacon bits
- 12 tsp oregano
- salt and pepper to taste
- Make zucchini noodles using a spiralizer or a Korean carrot grater. Salt the zoodles and set them aside for a couple of minutes. Then, drain the excess liquid and pat the zucchini noodles dry with paper towels.
- Melt the butter in a skillet. Add the minced garlic and cook for one minute. Pour in the heavy cream, and add parmesan cheese, bacon bits, oregano, salt, and pepper.
- Add the zoodles into the skillet and set the heat to low. Cook for about 1-3 minutes, depending on the size of the noodles.
- It is best to serve the noodles right away so that they don’t get watery. Before serving, garnish with additional parmesan cheese, bacon bits, and fresh parsley.