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Here’s Another Way to Use Up Some of That Zucchini: Gluten-Free Zoodles Alfredo

By Lisa Egan / January 16, 2019

Do you have zucchini running out of your ears?  (If you don’t check out a local farmer’s market to find some!) Are you wondering what to do with those big clubs that resemble baseball bats?

How about some garden fresh, low-carb Zoodles Alfredo?

A while back, I read about two wonderful things….Zoodles and Squashetti. I have more zucchini than I know what to do with, so I decided to try it out.

If you aren’t familiar with making noodles out of your squash,  here’s a great video from my friend Vickilynn, in which she shows you how easy it is to make them using this awesome little Spiralizer gizmo.

Another great thing about zoodles is that they can be dehydrated…here’s how! This is a great way to save some of that garden goodness for later on in the year when your garden is no longer spilling forth produce.

Zoodles

First, make your zoodles.  You’ll want to have these prepped and ready to go into the pot of boiling water before you make your sauce.  Timing is everything!

squash

Scrub your veggies well and cut off the stem and blossom ends.

Don’t worry if you don’t have a Spiralizer yet. I used a vegetable peeler for this process. I left some of the peel on because I like the way it adds some color and density to the dish, but make sure it’s only a teeny ribbon of peel or it is tough and unpleasant.

partially peeled

Using your vegetable peeler, make long ribbons of lovely squash and zucchini.

zoodles

When you get to the seed-y part, stop making ribbons.  It will fall apart when you cook it.  Save that for your compost or your chickens, or find some other use for it.

Discard seedy part

When it’s time to cook your zoodles, drop them in boiling water for about 2 minutes for al dente.  Drain in a colander for at least 5 minutes before serving.  Toss them in the colander a few times to help get the water out. If you want, you can lightly salt them.

 Homemade Alfredo Sauce

Alfredo sauce is the simplest “fancy” thing you’ll ever make. I like to use cream and a substantial amount of butter in mine. If you want less fat, you can use whole milk and cut the butter in half. (Simply don’t add the final two tbsp of butter in the following instructions.) I used gluten-free flour for thickening, but you can use regular flour too.  It’s a very forgiving recipe!

Zoodle Alfredo Ingredients

Gather your ingredients:

2 cups of cream (or milk or milk and cream)
1 cup of fresh grated parmesan
3 cloves of garlic (or to taste)
4 tbsp of butter, divided
2 tbsp of flour or alternative
1/2 tsp of nutmeg (trust me)
Salt and fresh black pepper to taste 

Skim cream

I used raw milk so I skimmed the cream off the top with a big turkey basting syringe.

Sautee garlic

In a saucepan, heat 2 tbsp of butter and sautee your finely minced garlic in it until it is fragrant.  Then sprinkle 2 tbps of flour or alternative into the butter, whisking to make a roue.

Stir in cream

Slowly pour in your milk or cream, whisking constantly.  Warm to a very low simmer.

Parmesan

When your cream sauce has thickened to the desired consistency, stir in 1 cup of freshly grated Parmesan cheese.  (Be sure to have this grated and ready to go – I had my minion…ahem…kid…do the grating for me while I was working on the sauce.) Continue to whisk until it has melted and incorporated into the sauce.

Add spices

Finally, finish the sauce by adding your spices and on final tbsp of butter.  Remove it from the heat immediately.

Ta-dahhhhh….Zoodles Alfredo with Chicken

Serve the  Alfredo sauce over drained zoodles and some grilled or roasted chicken.

Zoodles Alfredo with Chicken
About the author

Lisa Egan

Lisa Egan has been passionate about nutrition and fitness for over 20 years. She holds a Bachelor of Science in Health Sciences with a minor in Nutrition. Lisa has managed two medically supervised weight control centers, worked as a personal trainer and wellness educator, and is a Precision Nutrition Level 1 Certified Nutrition Coach. She is the owner of Lisa Egan Nutrition Coaching and the website All About Habits. Lisa enjoys helping people improve their health and is dedicated to keeping up with the latest research in nutrition science and behavior change psychology. You can contact Lisa via email at lmegan02@gmail.com.


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