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  • 3 tablespoons unsalted butter, divided
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups 2% milk, or more, as needed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon 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 tablespoons chopped fresh parsley leaves


  • Yield:   4 servings
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  1. Over medium heat, melt 1 tablespoon butter in a saucepan. Add and cook zucchini, stir from time to time to heat through and to make it tender about 3-5 minutes. Then set aside.
  2. Melt the 2 other tablespoons butter in the saucepan. Add garlic and cook about 1-2 minutes, stir frequently until being fragrant. Whisk in flour about 1 minute until being slightly browned.
  3. Progressively, add milk, oregano and thyme. Cook, whipping continuously about 1-2 minutes until incorporated. Stir in half and half of Parmesan about 1-2 minutes until slightly thickened. Add more milk as needed if the mixture becomes too thick; season with salt and pepper, to taste.
  4. While stirring zucchini, toss gently to combine.
  5. If needed, garnish with parsley and serve immediately.

Nutrition Information:

Servings Per Container 4 | SmartPoints : 9

Calories 203.6
Calories from Fat 127.8
Total Fat 14.2g
Saturated Fat 8.3g
Trans Fat 0.5g
Cholesterol 39.5mg
Sodium 168.5mg
Total Carbohydrate 12.5g
Dietary Fiber 1.5g
Sugars 7.6g
Protein 8.0g

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PIN IT.. TO Remember it!