Cottage Cheese Alfredo Zucchini (Printable)

Creamy cottage cheese sauce paired with sautéed zucchini noodles for a light, satisfying meal.

# What You Need:

→ Zucchini Noodles

01 - 4 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Alfredo Sauce

05 - 1 1/2 cups low-fat cottage cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup milk, dairy or unsweetened non-dairy
08 - 2 cloves garlic, minced
09 - 1 tablespoon unsalted butter
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese

# Directions:

01 - Pat the spiralized zucchini noodles dry with paper towels to remove excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Add zucchini noodles, season with salt and pepper, and sauté for 2 to 3 minutes until just tender but still firm. Transfer to a colander to drain excess liquid.
03 - In a blender or food processor, combine cottage cheese, Parmesan, milk, and nutmeg. Blend until smooth and creamy.
04 - In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour the blended sauce into the skillet. Cook, stirring constantly, for 2 to 3 minutes until warmed through and thickened slightly. Season with salt and pepper to taste.
06 - Add the zucchini noodles to the sauce and toss gently to coat evenly. Heat for 1 to 2 minutes, just until everything is warmed through.
07 - Divide among plates and garnish with parsley and extra Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like comfort food but doesn't leave you in a food coma afterward.
  • The cottage cheese trick means you get all that creamy richness without the heavy cream and butter overload.
  • Ready in less time than it takes to order delivery, and somehow tastes even better.
02 -
  • Do not—I mean really, do not—skip drying the zucchini noodles; soggy noodles have ruined otherwise perfect dishes, and one paper towel makes all the difference.
  • The sauce will continue to thicken as it cools, so if it looks a tiny bit loose when you're cooking, that's actually perfect.
03 -
  • Make the sauce while your zucchini noodles cool slightly; this timing prevents the noodles from becoming mushy when they hit the heat again.
  • If you don't have a blender, a good food processor works just as well, or even an immersion blender with a bit of patience and elbow grease.
Go Back