• 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

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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