Zucchini Alfredo Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings.

• 1 (12 ounce) package uncooked egg noodles
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 4 cups shredded zucchini
• cup milk
• 4 ounces cream cheese, cubed
• cup chopped fresh basil
• Salt and pepper to taste
• cup grated Parmesan cheese

Directions

Step 1: Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente. Drain and set aside.

Step 2: Heat vegetable oil in a skillet over medium heat. Add minced garlic and cook for about 2 minutes, until fragrant.

Step 3: Stir in the shredded zucchini and cook for approximately 10 minutes, allowing some of the moisture to evaporate.

Step 4: Pour the milk into the skillet with the zucchini. Stir in the cubed cream cheese and cook until melted and fully incorporated.

Step 5: Add chopped fresh basil to the skillet, stirring it in. Season with salt and pepper to taste.

Step 6: Sprinkle the dish with grated Parmesan cheese for an added flavor boost.

Step 7: Serve the creamy zucchini mixture over the cooked egg noodles and enjoy your meal!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.