Cottage Cheese Alfredo Zucchini (Print View)

Creamy cottage cheese sauce served over sautéed zucchini noodles for a healthy, flavorful dish.

# What You’ll Need:

→ Zucchini Noodles

01 - 4 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Alfredo Sauce

05 - 1 1/2 cups low-fat cottage cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup milk, dairy or unsweetened non-dairy
08 - 2 cloves garlic, minced
09 - 1 tablespoon unsalted butter
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese

# Directions:

01 - Pat spiralized zucchini noodles dry with paper towels to remove excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Add zucchini noodles, season with salt and pepper, and sauté for 2 to 3 minutes until just tender but still firm. Transfer to a colander to drain excess liquid.
03 - In a blender or food processor, combine cottage cheese, Parmesan, milk, and nutmeg. Blend until smooth and creamy.
04 - In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour the blended sauce into the skillet. Cook, stirring constantly, for 2 to 3 minutes until warmed through and thickened slightly. Season with salt and pepper to taste.
06 - Add the zucchini noodles to the sauce and toss gently to coat evenly. Heat for 1 to 2 minutes, just until everything is warmed through.
07 - Divide among plates and garnish with parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like pure comfort food but won't leave you feeling sluggish afterward.
  • You get restaurant-quality creaminess from humble cottage cheese, which feels like a small kitchen victory every time.
  • Twenty-five minutes from start to finish means you can make this on even your most exhausted evenings.
02 -
  • Overcooking zucchini noodles transforms them from delicate to mushy, so watch them like you actually care because you do.
  • Patting the spiralized zucchini dry before cooking is non-negotiable unless you enjoy watery sauce that slides right off.
  • Blending the cottage cheese until completely smooth is what separates restaurant results from cottage cheese chunks, so don't skip this step.
03 -
  • Use store-bought spiralized zucchini if you're short on time or energy, because there's no shame in taking shortcuts that keep you cooking.
  • Make the sauce while your zucchini cooks so timing aligns perfectly and you're not juggling cold noodles and hot sauce.
  • Add a splash of pasta water or broth to the sauce if it ever gets too thick while sitting, though it shouldn't need it if you follow the milk ratio.
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