ZUCCHINI ALFREDO RECIPES

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ZUCCHINI ALFREDO RECIPE - FOOD.COM



Zucchini Alfredo Recipe - Food.com image

A south beach friendly way to use any extra your garden is giving, try to pick them when they are less than 3 inches in diameter. Use lo-fat sour cream for phase one, but it tastes good no diet at all!

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 4

1 zucchini
1 tablespoon olive oil
2 tablespoons parmesan cheese, grated
2 tablespoons sour cream

Steps:

  • Slice zucchini into evenly sized spaghetti like strips.
  • saute in olive oil till tender.
  • Add cheese and sour cream, heat till warmed through, garnish as desired.

Nutrition Facts : Calories 121, FatContent 10.9, SaturatedFatContent 3.3, CholesterolContent 10.6, SodiumContent 94, CarbohydrateContent 3.6, FiberContent 1, SugarContent 2.9, ProteinContent 3.4

ZUCCHINI ALFREDO RECIPE - ITALIAN.FOOD.COM



Zucchini Alfredo Recipe - Italian.Food.com image

I was looking for a different way to cook zucchini besides the usual casserole, bread or cake. I found this recipe in a Better Homes & Gardens magazine. Prep time includes letting zucchini drain after cutting.

Total Time 1 hours 25 minutes

Prep Time 1 hours 10 minutes

Cook Time 15 minutes

Yield 8 side dish servings

Number Of Ingredients 10

5 large zucchini, about 2 1/2 lbs
1 teaspoon salt
2 -3 cloves garlic, minced
2 tablespoons olive oil
1 (8 ounce) package cream cheese, cubed and softened
3/4 cup half-and-half or 3/4 cup light cream
1/2 cup finely shredded parmesan cheese
ground black pepper
ground nutmeg
finely shredded parmesan cheese

Steps:

  • Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
  • (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
  • Allow zucchini to drain for 1 hour.
  • Rinse, then pat zucchini dry.
  • In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
  • Transfer the cooked zucchini to a large bowl.
  • In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
  • Stir in the Parmesan cheese.
  • Add the zucchini to sauce in skillet; heat through.
  • Transfer to a serving dish.
  • Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.

Nutrition Facts : Calories 218.6, FatContent 18, SaturatedFatContent 9.5, CholesterolContent 45.1, SodiumContent 499.9, CarbohydrateContent 9, FiberContent 2.2, SugarContent 3.6, ProteinContent 7.7

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