Recipes › Pasta › Zucchini Alfredo Recipe

Zucchini Alfredo Recipe

Recipe by Pedro M. A. Neves

This vibrant zucchini alfredo combines ribboned zucchini with a silky, traditional butter and Parmigiano-Reggiano sauce, creating a lighter yet deeply satisfying take on the classic Italian pasta dish. The delicate zucchini strands absorb the cream sauce while maintaining their fresh, tender texture, making this an elegant weeknight main course that celebrates the simplicity of Italian cooking.

Ingredients

• 600 g (1.3 lb) medium zucchini, about 4 zucchini
• 100 g (3.5 oz) unsalted butter
• 120 ml (4 fl oz) heavy cream
• 100 g (3.5 oz) Parmigiano-Reggiano cheese, finely grated
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg
• 30 ml (2 tablespoons) extra virgin olive oil
• 15 g (0.5 oz) fresh flat-leaf parsley, chopped
• Lemon zest for finishing

Instructions

1. Trim the ends from each zucchini and use a mandoline or vegetable peeler to cut them into long, thin ribbons. Pat the ribbons dry with paper towels to remove excess moisture.

2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly.

3. Add the butter to the skillet and allow it to melt completely, swirling gently to combine with the garlic and oil.

4. Reduce heat to medium-low and slowly pour in the heavy cream, stirring continuously to create a smooth sauce base.

5. Add the zucchini ribbons to the sauce in batches, gently tossing with tongs to coat evenly. Cook for 3-4 minutes, stirring occasionally, until the zucchini is just tender but still holds its shape.

6. Remove the skillet from heat. Sprinkle the grated Parmigiano-Reggiano cheese over the zucchini while stirring gently to incorporate, creating a velvety sauce.

7. Season with salt, black pepper, and a pinch of nutmeg, tasting and adjusting as needed.

8. Divide the zucchini alfredo among serving bowls. Garnish with fresh parsley and a light dusting of lemon zest before serving immediately.

Substitutions

• Use heavy cream with full-fat Greek yogurt (75 ml cream mixed with 45 ml yogurt) for a slightly lighter version that maintains creaminess
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more piquant flavor
• Substitute butter with clarified ghee for a more delicate, nutty undertone
• Use zucchini noodles made from a spiralizer for a more pasta-like texture, though reduce cooking time to 2 minutes

Tips

• Dry the zucchini ribbons thoroughly after cutting to prevent the sauce from becoming watery during cooking
• Add the cheese off heat and stir gently to prevent the sauce from breaking or becoming grainy
• For a more substantial dish, serve over 250g cooked linguine or tagliatelle, adding the cooked pasta to the skillet before finishing with cheese

While zucchini alfredo is a modern Italian-inspired creation rather than a traditional regional dish, it reflects the Italian principle of letting quality ingredients shine simply. The technique of creating a silky sauce from butter, cream, and cheese is foundational to Italian cooking, particularly in Roman cuisine where Cacio e Pepe and traditional Alfredo originated.

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