Zucchini Alfredo (made low-fat!)

My childhood memories are more-or-less limited to Rugrats and Nintendo 64 (aka the good old days)…but from what I can recall, zucchini was one of those vegetables that made us whine and groan and mumble whenever it the star ingredient at the dinner table.

In case you can’t imagine it, it went something like this: “Moooooooooomm!

My mom used to make it only one certain way, and although my taste buds have matured enough for me to appreciate it now, it certainly wasn’t appealing back then.

But let me tell you something…if my 6-year-old self had tried this zucchini alfredo…she would have been shocked. From that point on, she would have liked zucchini. Loved zucchini. Possibly eaten zucchini while playing with her barbies.

Okay, not really to that last part. But seriously, this is some good alfredo.

I made the sauce low-fat by using low-fat milk and fat-free cream cheese just so you can have seconds…not that it matters, because you’d probably have seconds anyway.

But now you don’t have to feel guilty!

You’re welcome.


Zucchini Alfredo

Ingredients

  •     1 (16 ounce) package pasta (I used fettuccine)
  •     1 tablespoon butter
  •     4 cloves garlic, minced
  •     1 onion, diced
  •     4 cups grated zucchini (about 2-3 zucchinis)
  •     1/2 cup sliced mushrooms
  •     1/2 cup low fat (or fat free) milk
  •     4 ounces cream cheese, cubed (I used 3 ounces fat-free and 1 ounce full cream)
  •     2 teaspoons basil (you can use more or less depending on your taste)
  •     2 teaspoons oregano (you can use more or less depending on your taste)
  •     2 teaspoons parsley (you can use more or less depending on your taste)
  •     salt and pepper to taste (this dish NEEDS salt)
  •     grated Parmesan cheese (optional, for garnish)

Directions

  1. Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente; drain.
  2. Heat the butter in a large skillet. Stir in garlic and onion, and cook 2-3 minutes. Mix in mushrooms and zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil, oregano, and parsley. Season with salt and pepper.
  4. Serve over the cooked pasta and sprinkle with Parmesan cheese.
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28 Responses to Zucchini Alfredo (made low-fat!)

  1. What a cool use of zucchini! It looks delicious, and you’re right – I would want seconds.

  2. meeshiesmom says:

    This is a really cool use of zucchini. I just made blueberry zucchini bread, but I need to try this once my crop comes in.
    Karen

  3. Looks so fantastic! I’m amazed your sauce looks so incredibly cream with the lowest and nonfat versions. Can’t wait to try it!

  4. Love it! Cream sauces are the one thing that really makes those watching their caloric intake shudder! But, this looks really tasty and healthy. I’ll definitely be making this.

  5. This looks REALLY good…
    the part I like best is that it is guilt free :)

  6. Kathy says:

    This looks great! Yummy and low fat…wow! I grate zucchini and mix it into the ricotta cheese mixture when I make stuffed shells!

  7. Congratulations! You have received the Versatile blogger award. To claim your award. Please see this post. http://metrocakegirl.wordpress.com/2011/06/06/the-vb-awards/

  8. That looks delicious.

  9. FreeEats says:

    Love the bright, light photography…..it is fitting for a light take on this creamy dish. Looks so delicious!

  10. Linda says:

    Kinda like putting naughty and nice all together! Looks absolutely delicious!

  11. Nice idea of using zucchini in alfredo….looks healthy and delish as well!

  12. Faith says:

    Love how you lightened this up and added zucchini to make it even healthier! I definitely don’t feel guilty enjoying full-fat alfredo on occasion (I learned a while back that food + gulit just isn’t worth it!) but I know I could definitely enjoy your yummy version too!

  13. This looks amazing and I love how healthy it is!

  14. rebecca says:

    lovely dish healthy and creamy love it

  15. Tanvi says:

    Beautiful Pictures!! This dish looks lovely & healthy with zucchini & scallions- I love Alfredo sauce- thanks for a healthy recipe!

  16. How fantastic! I am always on a diet, so I love it when someone makes a not so healthy dish into a healthy one. Great job!
    *kisses* HH

  17. Hi Norhan! I just read your about page. I love how you write with a nice sense of humor. :-) You grew up like how I wanted to grow up – different places with different cultures and food! Your Alfredo looks so delicious! It’s nice to meet you!

  18. Juliana says:

    This pasta with zucchini looks delicious, love the idea of creamy…perfect for a weekday dinner. Nice pictures!
    Hope you are having a great week Nourhan :-)

  19. kankana says:

    Pasta with zucchini is a great combo . I have used them a lot together and always a hit! Liking your version too :)

  20. Guilt free pasta means room for dessert, right?

    This looks delicious and filling!

  21. Joanne says:

    I can definitely remember quite a few zucchini dishes that I turned my nose at when I was a kid. Now I’ve really come around to it. But I’d still rather have alfredo than just about any sauce out there. Some things never change. This looks fabulous!

  22. this sounds so lovely! thank you for sharing this:) and have a great day.

  23. jessica says:

    not only is the ending dish fantastic and just scrumptious but all the pics leading up to it look incredible. I love zucchini so this is going down in my little black book (no not for guys and numbers but for recipes! lol!). this is great!

  24. Rosa May says:

    Light, yet terribly scrumptious! A lovely summer dish.

    Cheers,

    Rosa

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