Zoodles Alfredo

Zoodles Alfredo? It’s a zucchini… it’s a noodle… it’s a zoodle! This twist on classic alfredo will have your taste buds dancing for joy as the simple flavors mixed with the zucchini create the perfect combination.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

  • ½ cup part skim milk ricotta
  • ½ cup grated Parmesan, Romano, or Locatelli cheese
  • Sea salt and freshly ground black pepper
  • 1 garlic clove, minced
  • 2 tsp olive oil
  • 3 medium zucchini, cut into strips, noodles, zoodles, rounds, or strips
  • Crushed red pepper
  1. In a bowl or food processor blend ricotta, Parmesan, ¼ teaspoon salt and black pepper to taste. Set aside.
  2. In a large skillet or wok, saute the garlic in the olive oil until lightly golden. Add zucchini noodles and toss over medium high heat until softened, 4 to 5 minutes. Season with salt and pepper to taste, along with a pinch of crushed red pepper. Remove pan from heat.
  3. Add the cheese mixture to the pan and carefully fold in as it softens and melts. Add additional salt and pepper to taste if needed.

Recipe courtesy: Susan Maria Leach for BariatricEating.com

Photo courtesy: dinner-mom.com

Author Info

Michelle Phelan

Michelle Phelan

Michelle is the Nutritionist here at Blossom Bariatrics. She specializes in natural healing modalities and alternative ways to help people heal with food and better diet choices. Michelle does our Pre & Post OP Nutrition Classes and meets with every single client for their Nutrition Consultation. She is a Certified Nutritionist, Functional Diagnostic Practitioner, Sports Nutritionist and Certified Personal Trainer.

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