Zucchini Alfredo

Do you have a million zucchini? Holy schnikeys! We put shredded zucchini in just about everything during this season – frittatas, pasta sauces, tacos, casseroles, the works. And, of course, there is the ubiquitous zucchini bread. But zucchini never gets to take center stage in these dishes. I have been trying a few recipes that shine a spotlight on this cucurbit. Some have been disappointing (like the zucchini chips pictured below), but I learned that zucchini ribbons can make an excellent substitute for pasta.

Not so great.


  • 1 zucchini, sliced into ribbons (I used a vegetable peeler)
  • 1 T. olive oil
  • 1/2 clove garlic
  • Salt
  • 3-4 T. butter
  • 1/2 cup cream (optional)
  • 1/4 cup freshly grated parmigiano reggiano
  • Dash of nutmeg


  1. Heat oil in a saute pan. Add garlic and a pinch of salt until garlic is just warmed. Add zucchini ribbons and use tongs to toss. Cook until the strips turn translucent, tossing every couple of minutes. The zucchini is done when it has the consistency of al dente pasta.
  2. Remove zucchini from the pan, then warm the butter and cream until butter is melted and the cream thickens slightly. Remove from heat. Stir in 1/2 the cheese, toss in zucchini and remaining cheese. Serve immediately.

3 thoughts on “Zucchini Alfredo

  1. I’ve been wanting to try this, so thanks for the nudge. I had a dish in a restaurant that used zucchini this way – a manicotti. It was stunning. I’m still hiding my zucchini to keep the kids from objecting, but maybe it’s time to just lay it on the table. 🙂

    • I have to hide the zucchini from some of the grown-ups, too 🙂 For the kids, growing the green stuff in our back yard helped ease its transition onto the plate. Just a little, though. Can’t wait to steal your manicotti idea – thanks for reading and sharing!

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