Not quite sold on zucchini noodles or “zoodles” yet? Maybe you love this fun spiralized noodle alternative but don’t quite have your little ones completely sold on the idea yet? Anything is delicious when covered in creamy ricotta and garlic, so try this recipe out! Ricotta is high in protein and zucchini is packed with Vitamin C…the other added cheeses are just an added benefit, right?!
The spiralizer I have is one of the pricier ones, cashing in at about $40. If you’re not ready for the commitment yet and just want to try out zoodles, you can opt for a cheaper one found at the supermarket for about $5. However, I’m sure once you try spiralized zucchini you’ll be raiding your fridge for anything and everything else that you can make into fun curly-Q’s (carrots, sweet potato, eggplant, cucumber…the list goes on!).
Alfredo Zoodles Recipe
- 4 large yellow zucchini
- 1 Tbs. olive oil
- 2 Tbs. butter
- 3 large garlic cloves
- 2 Tbs. corn starch
- 1/2 heavy cream (if you want a lighter alternative, use half and half or milk)
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese
- Thyme, oregeno, salt, and pepper to taste
- chicken (optional)
Spiralize zucchini, then saute in olive oil with spices for about 3 minutes, set aside. In a skillet, melt butter and roast minced garlic, whisk in corn starch to make a rue, then whisk in heavy cream slowly until thick. Melt in cheeses until creamy. While your zoodles have been sitting, there’s likely been some liquid collection in the bowl, drain this out and pat the zoodles with a paper towel to remove excess liquid. Pour sauce over zoodles and mix to combine.
If you desire a little added protein to the dish, pan fry or bake chicken (whichever your preference) and add in.
Another optional add in is some nutritional yeast to add to the cheesey flavor, just mix in a few tablespoons when you add the other cheeses!