Zucchini Alfredo

Comfort food has been the name of the game these past few snowy weeks, but you can still get a hearty meal without all the heft. For a lighter version of the beloved fettuccine Alfredo, pair our Alfredo sauce with hand-cut zucchini noodles. There are plenty of ways to make vegetable noodles, from a mandolin to a julienne peeler, but we like the Vegetti-- a spiral cutter you can find at the drug store for under $20. Get slicing and you'll have a low-carb dinner on the table in no time.

Zucchini Alfredo


4 medium zucchini

1 tbsp. olive oil

2 cloves garlic, minced

6 oz Capone Foods Alfredo Sauce

Parmigiano Reggiano

Fresh parsley, minced

Salt and pepper

Lemon juice (optional)


1. Heat the Alfredo sauce in a pot until warm. Do not boil. (Add skim milk for a thinner sauce.)

2. Cut off the ends of the zucchini and discard. Using the Vegetti, mandolin, or julienne peeler, cut the zucchini into ribbons.

3. Heat the olive oil in a pan, add the garlic and cook for 30 seconds. Add the zucchini noodles and a sprinkle of kosher salt. Cover and cook for about 5 minutes or until the zucchini is tender.

3. Add the sauce to the zucchini, grind in fresh black pepper to taste, and stir to combine. Top with parsley and Reggiano and a squeeze of lemon for brightness. Dig in and enjoy your low-carb zucchini alfredo!

Looking for other ways to use zucchini noodles? Try fried pancetta with our White Clam Sauce or pan-seared shrimp with our Basil Pesto.

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