Cottage Cheese Alfredo Zucchini (Printable view)

Creamy Alfredo made with cottage cheese and zucchini noodles for a fresh, protein-packed dish.

# What You 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

# How To Make:

01 - Pat the 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 -
  • The sauce tastes decadent and rich but won't leave you feeling weighed down for hours afterward.
  • You can have a complete, restaurant-quality meal on the table in under 25 minutes, which honestly feels like magic on a weeknight.
  • Cottage cheese is a secret weapon that makes this protein-packed without tasting like a fitness smoothie.
02 -
  • Overcooked zucchini noodles become a soggy disappointment—pull them off the heat while they still have structure and they'll finish cooking gently in the warm sauce.
  • Blending the cottage cheese until completely smooth is the secret to sauce that tastes restaurant-quality instead of chunky and separated.
03 -
  • Make the sauce while your zucchini cooks so everything comes together warm and cohesive instead of having to reheat components separately.
  • Store-bought spiralized zucchini noodles save you time on busy nights, though they often release more water so pat them extra dry.
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