Zucchini Noodle Alfredo Recipe
Zucchini Noodle Alfredo Recipe

Zucchini Noodle Alfredo Recipe


  • 28 oz. (about 4 medium) zucchini
  • 4 cups roughly chopped cauliflower
  • 1/4 cup plus 1 tbsp. grated Parmesan cheese
  • 2 tsp. chopped garlic
  • 1/4 tsp. each salt and black pepper
  • 1/2 cup fat-free milk
  • Optional topping: chopped fresh basil


  1. Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
  2. Place cauliflower in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave for 5 minutes, or until soft.
  3. In a blender or food processor, combine cooked cauliflower, 1/4 cup Parm, garlic, salt, and pepper. Add milk and 3 tbsp. warm water. Blend on high speed until smooth and uniform.
  4. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.
  5. Transfer noodles to a strainer, and thoroughly drain excess liquid.
  6. Combine drained noodles and sauce in a large bowl and mix well. Reheat, if needed.
  7. Top each serving with 1/2 tbsp. of remaining Parm.

Nutrition Information:

Makes 2 servings | 1/2 of recipe (about 2 cups) | SmartPoints: 4

  • 247 calories
  • 8g total fat (4g sat fat)
  • 789mg sodium
  • 30g carbs
  • 9.5g fiber
  • 18.5g sugars
  • 20.5g protein

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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