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1Jun, 24
Clean Food Love
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Creamy Zucchini Noodles Alfredo

Indulgent, Creamy Zucchini Noodles Alfredo, ready in just a few minutes! Loads of flavor thanks to the fresh mushrooms and garlic!

Throw in some grilled chicken, shrimp, or steak and you’ve got a protein-packed, lower carb meal that you will absolutely CRAVE!

I DO NOT eat a “Low Carb diet” personally, but I do enjoy lower-carb meals here and there ESPECIALLY in the heat of the summer.

It’s almost full-on ZUCCHINI SEASON here in Utah!

Do you have zucchini growing in your garden? If not, zucchini is now in-season, super abundant and VERY inexpensive at the Farmer’s Markets throughout mid-late Summer…that’s if your neighbors don’t leave a big bag of it on your front porch as mine often do here in Utah. 🤗

➡️Did you know:

Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.

It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.

Eating zucchini several times each week, in place of processed carbs, can also help us with our weight loss & health goals.

Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.

➡️ Another tip:

If you have issues with soggy zucchini, you can sprinkle your zucchini slices with a little salt. Let them sit for about 10 minutes, then blot moisture with paper towels. This can help prevent sogginess in your finished dish.

🥛Use ANY unsweetened/plain milk of your choice. My personal favorite for this dish is unsweetened coconut milk or cashew milk.

Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here. Use what you personally like and have on hand.

I think you’ll also love this recipe

4 servings


  • 4 large zucchinis
  • 1 Tbsp avocado oil, grass-fed butter, ghee, or extra virgin olive oil
  • 1 lb. mushrooms, thinly sliced (shiitake, button)
  • 4 fresh garlic cloves, pressed
  • 2 Tbsps arrowroot powder, gluten-free flour, or cornstarch
  • 1 1/2 cups milk of choice
  • 1/2 cup freshly grated parmesan cheese or nutritional yeast
  • 1/2 cup plain Greek yogurt or unsweetened coconut yogurt, room temperature
  • sea salt and black pepper, to taste


  • freshly chopped thyme or parsley for serving


Prepare your zucchini noodles by carefully slicing them into strips or using a spiralizer.

Place your zucchini noodles into a colander over the sink. Sprinkle them lightly with sea salt and allow to drain off any moisture for about 10 minutes.

Heat your oil in a large skillet over medium heat. Sauté your mushrooms and garlic for 5 minutes; stir in the arrowroot powder.

Cook for about a minute, while stirring constantly. Continue to stir while adding in the milk little by little, until fully incorporated and smooth.

Allow your sauce to gently bubble for a couple of minutes, then stir in the parmesan cheese and remove from heat.
Stir in the yogurt, then taste test and add sea salt, and pepper if desired.

Lightly blot your zucchini noodles with a paper towel to remove excess moisture. Add your prepared zucchini noodles into your sauce and stir to combine.

Sprinkle with fresh herbs if desired.
Enjoy while hot!

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