Sunday, August 29, 2010

Zucchini Alfredo

I am always looking for new ways to use up summer vegetables. I found this recipe last year on and have made it a number of times. Even if I can't grow a vegetable to save my life, other people can, and we have lots of zucchini to show for it (thanks to my generous neighbors). This recipe uses 4 cups of shredded zucchini, so it is a great way to knock off some of that zucchini in my fridge.

Zucchini Alfredo

3 Tbsp. vegetable oil
2 cloves garlic, minced
4 c. shredded zucchini
1 c. milk
4 oz. cream cheese, cubed
1/2 Tbsp. basil
1/2 c. Parmesan cheese
salt and pepper to taste

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 2 minutes (I burn my garlic nearly every time I make this and have to start over-luckily it is the first step, but be aware how quickly it burns when your pan is too hot). Add the zucchini and cook for 10 minutes until some of the water evaporates.
Add the cream cheese and milk and stir until well mixed. Stir in the basil, Parmesan, salt and pepper. Let simmer on the medium-low heat until the zucchini is the tenderness that you want. Serve over noodles and top with more Parmesan cheese. I always chop up chicken and cook it in oil with salt, pepper and rosemary and I think the rosemary chicken and zucchini alfredo are a great flavor combination. The alfredo is not super strong and the strong rosemary works well with it.


  1. That looks yummy. I think my kids would actually eat that. I still have a bunch of zukes left I'll have to try that maybe this week. Do you know how much I LOVED that chocolate coconut ice cream? I probably easily ate half of it myself. Definitely my most fave.

  2. I knew this was Carolyn posting because I recognized the plate. I am so observant. And this looks good.

  3. Maybe Monica should buy me new plates for Christmas.