Quick and easy to make, zucchini alfredo with shiitake mushrooms is ready in just 20 minutes. This alfredo dish is creamy, luxurious, and amazingly healthy, AND low-carb!
I can’t believe I just said that all in the same sentence, but I DID!
Regular alfredo sauce is decadent, delicious, and packed full of calories. However, I cut many calories and carbs out of the alfredo equation by using zucchini noodles instead of pasta. According to Vogue Magazine, 2 cups of zucchini noodles have 66 calories, 12 grams of carbs, and 4 grams of fiber compared to 2 cups of pasta with 480 calories, 90 grams of carbs, and 2 grams of fiber!!
I had purchased some beautiful fresh shiitake mushrooms from our local farmers’ market and added them to the Alfredo for some added protein. So David and I sat down to eat this zucchini alfredo in bliss on Meatless Monday.
As much as we adore fresh pasta, we honestly didn’t miss it. This zucchini version was very satisfying.
Let’s make zucchini alfredo!
Zucchini Alfredo Ingredients
- Mushrooms: I used shiitake mushrooms. They are beefy and good. Use whatever you have on hand.
- Garlic: minced garlic adds yummy richness to this dish
- Oil: I use extra virgin olive oil to saute the mushrooms. Use whatever cooking oil you prefer.
- Seasonings: Kosher salt and freshly cracked black pepper to taste. Also, red crushed pepper is added to give this dish extra heat. If you don’t like spice, leave it out.
- Zucchini: 2 medium-sized fresh zucchini are used to make the zoodles.
- Parsley: fresh parsley chopped for garnish, optional.
The Alfredo Sauce:
- Butter: use unsalted butter to control the amount of sodium in the dish.
- Garlic: adds flavor.
- Milk/Cream: You can use evaporated milk, milk, half-n-half, or heavy cream.
- Cheese: freshly grated parmesan cheese + extra for serving.
- Nutmeg: ground nutmeg adds a warm nutty flavor to the alfredo.
How to Make Zucchini Alfredo
- Wash the zucchini and cut off both ends. Use a vegetable spiralizer or mandoline to make the zucchini noodles. Lay the zoodles out on paper towels to drain; set aside.
- Heat olive oil in a large pan (the bigger, the better) over medium-high heat. When the oil is hot, add the garlic. Saute until it becomes fragrant (do not brown), about 30 seconds. Add in the mushrooms and a pinch of salt, continue to saute until mushrooms are tender about 5 minutes.
- Meanwhile, heat butter and milk in a saucepan over low heat, constantly stirring, until butter is melted. Stir in cheese, and grate in the fresh nutmeg into the sauce. When the cheese has melted, turn off the heat.
- When the mushrooms are tender and in the zucchini noodles, saute using a pair of tongs to toss the noodles.
- Add in the Alfredo sauce; toss to combine. Cook until the zucchini noodles begin to soften, but before they start shedding water, about 1 to 2 minutes.
- Taste and adjust salt and pepper, to taste. Sprinkle with fresh parsley and serve hot!
How to Cook Zucchini Noodles
Zucchini noodles cook quickly! Even after draining the water on paper towels, there is still a lot of water extracted when cooking. The more you cook the noodles, the more water is extracted, making the sauce runny.
Enjoy this guilt-free recipe for alfredo. If you do, let tell us about it. We’d love to hear from you. Comment below!
Other Zucchini Recipes
- ZUCCHINI LASAGNA ROLLS
- SWEET ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS
- MEATLESS MEXICAN ZUCCHINI BOATS
- ZUCCHINI NOODLES WITH CREAMY ROASTED RED PEPPER SAUCE
Zucchini Alfredo with Shiitake Mushrooms
Ingredients
- 8 ounces shiitake mushrooms
- 1 clove garlic minced
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon red crushed pepper
- 2 medium zucchini
- Kosher salt and freshly cracked black pepper to taste
- fresh parsley chopped for garnish
The Alfredo Sauce
- ⅓ cup unsalted butter
- 1 clove garlic minced
- ½ cup evaporated milk or half-n-half
- ¾ cup parmesan cheese freshly grated, + extra for garnish
- ⅛ teaspoon fresh ground nutmeg
Instructions
- Wash the zucchini and cut off both ends. Use a vegetable spiralizer or mandolin make the zucchini noodles. Lay them out on paper towels; set aside.
- Heat olive oil in a large pan (the bigger the better) over medium-high heat. When the oil is hot add the garlic. Saute until it becomes fragrant (do not brown), about 30 seconds. Add in the mushrooms and a pinch of salt, continue to saute until mushrooms are tender; about 5 minutes.
- Meanwhile, heat butter and milk in a saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, and grate in the fresh nutmeg into the sauce. When the cheese has melted, turn off heat.
- When the mushrooms are tender and in the zucchini noodles. Saute using a pair of tongs to toss the noodles. Add in the Alfredo sauce; toss to combine. Cook until the zucchini noodles begin to soften, but before they start shedding water, about 1 to 2 minutes. This is a quick process. Remember the more you cook the noodles the more water is extracted, making the sauce runny.
- Taste and adjust salt and pepper, to taste. Sprinkle with fresh parsley, extra parmesan, if desired and serve hot!
Anonymous says
Now that’s what I’m talkin’ about! Looks soooooooo good. & umm yeah my butt would be staying put too. Do some yoga at home! No treadmills or bear sightings needed 🙂
The Mountain Kitchen says
Thanks! Yes, yoga sounds like the perfect thing for me. I liked it when I’ve tried it in the past. 🙂
Judy says
I bought a stepper/elliptical and love it for when I can’t walk in winter.
I don’t have the treadmill part because they said it wares out quicker.
But it helps,
Thank’s again for all the good recipies and keep ’em coming!
The Mountain Kitchen says
I have been thinking about something like that. I think spending money on something would motivate me more to use it, because I hate to waste money! Thanks for the suggestion! 🙂
Karen (Back Road Journal) says
Nice looking dish of “noodles”. We had an occasional bear in our orchard in New Hampshire but thankfully never when I was out in it.
The Mountain Kitchen says
Thanks. I bet your bear ate good!
Sarah says
That bear would keep me from walking too! Gorgeous dish 🙂
The Mountain Kitchen says
Thanks Sarah, more like running…lol!
Annie says
I’ve really been on the fence about noodles that aren’t pasta noodles – but this looks pretty delicious! And oh my gosh…that bear – I got freaked out by a little spider on my front porch, lol!
The Mountain Kitchen says
Thanks, Annie! Bear is a definite fact of life on the mountain.