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Ketogenic Zucchini Alfredo

Zucchini Alfredo

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course: Main Dish
Calories: 223
Ingredients Method

Ingredients
  

  • 3 tbsp unsalted butter, divided
  • 1 lb (3 medium-sized) zucchini, spiralized
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cups 2% milk, or more, as needed
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 cup half and half
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley leaves

Method
 

  1. Melt 1 tablespoon butter in a saucepan over medium heat.
  2. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
  3. Melt remaining 2 tablespoons butter in the saucepan.
  4. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in milk, thyme and oregano.
  7. Cook, whisking constantly, until incorporated, about 1-2 minutes.
  8. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes.
  9. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  10. Stir in zucchini and gently toss to combine. Serve immediately, garnished with parsley, if desired.