A fresh, easy, and delicious recipe for you, friends! The zucchini noodles are light & high in fibre and the sauce is rich & creamy — they balance one another out perfectly. Pictured here with a side of tomato salad (roma tomatoes diced & tossed with olive oil, balsamic vinegar, salt, & pepper). Just add a couple slices of crusty bread to sop up the sauce and you’ll be all set. Enjoy!
6 medium-sized zucchini
4 tablespoons unsalted butter
2 cloves garlic, minced
1 ½ cups half-and-half
2 cups Parmesan cheese
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon black pepper
Spiralize the zucchini, cutting the strands into sections about 8 inches long.
Next, cook the zucchini noodles. Add a tablespoon of cooking oil (my go-to is canola!) to a large skillet and heat over medium-low heat. Continue to cook them while preparing the sauce, stirring occasionally. Add a sprinkle of salt, pepper, and garlic powder. You can add a pinch of red pepper flakes too, for a bit of heat!
To begin making the sauce, melt the butter in a medium-sized saucepan over medium heat until it starts to bubble and sizzle.
Add the minced garlic and saute until lightly browned and fragrant, between 30 seconds and 1 minute.
Next, whisk in the cream. Heat the cream until it simmers, whisking occasionally. This should take 3 – 4 minutes.
Finally, whisk in the parmesan cheese, salt, nutmeg, and pepper.
Cook, whisking occasionally, until the sauce thickens. This should take an additional 3 – 4 minutes. At this point, the sauce should coat the back of a spoon.
Add the cooked zucchini noodles to the prepared sauce and toss to coat.
Serve alongside a salad and some fresh bread for the perfect summer meal!
Recipe developed & photographed by Alex Chesney, RD