Cottage Cheese Alfredo Zucchini (Print Version)

Creamy cottage cheese and Parmesan blend coats tender zucchini noodles for a light, satisfying dish.

# Components:

→ 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 Advice:

01 -
  • You get the luxurious creaminess of Alfredo without feeling weighed down afterward, which becomes especially nice on weeknights when you want something satisfying but light.
  • Twenty-five minutes from kitchen to table means you can pull this together faster than ordering takeout while impressing whoever's eating it.
  • At over 20 grams of protein per serving, this quietly delivers nutrition that actually keeps you full, making it feel more like self-care than cooking.
02 -
  • Overcooking zucchini noodles even slightly turns them into a watery, disappointing mess, so set a timer and stick to it religiously rather than eyeballing it.
  • Blending cottage cheese until it's truly smooth takes willpower and trust, but rushing this step leaves you with a grainy sauce that tastes more broken than creamy no matter what else you do.
03 -
  • If you don't own a spiralizer, a sharp vegetable peeler creates ribbons that cook almost identically and require even less cooking time since they're thinner.
  • Adding two tablespoons of cream cheese to the sauce mixture before blending creates almost ridiculous creaminess without adding many calories, and it's my secret move when I'm trying to impress someone specific.
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