Cottage Cheese Alfredo Zucchini (Print version)

A creamy blend of cottage cheese and Parmesan enhances tender zucchini noodles in this light Italian-inspired dish.

# What You Need:

→ 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 2-3 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 2-3 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 1-2 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 all the creamy comfort of traditional Alfredo without the heavy cream, which means you can eat a full, generous portion without feeling weighed down.
  • The cottage cheese gives you a serious protein boost that actually keeps you satisfied way longer than you'd expect.
  • It comes together faster than ordering takeout, and your kitchen smells absolutely incredible the entire time.
02 -
  • Never skip the step of drying your zucchini noodles first, because I learned the hard way that watery noodles create a sad, soupy dish instead of something elegant.
  • Blending the cottage cheese until it's completely smooth is non-negotiable, since any grainy texture will be noticeable and will disappoint you.
  • Don't overcook the zucchini noodles in the pan, as they continue to release water and soften even after you've turned off the heat.
03 -
  • If you want extra richness, stir in 2 tablespoons of cream cheese right before serving, which gives you an even silkier texture without too much extra work.
  • Buy a good spiralizer or ask your grocery store's produce section to spiral the zucchini for you, because this tiny convenience makes you way more likely to actually make the dish.
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