Ingredients
2 medium zucchinis, spiralized
2 cups heavy cream
1 cup freshly grated Parmesan cheese
3 garlic cloves, minced
3 tablespoons unsalted butter
2 tablespoons olive oil
Salt to taste
Black pepper to taste
Instructions
Preheat pan with 1 tablespoon olive oil over medium heat
Sauté spiralized zucchini 2-3 minutes until just tender, season with salt
Remove zoodles and set aside
In same pan, melt butter, add garlic and cook 30 seconds
Stir in heavy cream and Parmesan until sauce thickens
Pour sauce over zoodles and toss to fully coat
Season with black pepper and additional salt if needed
Notes
Salt zoodles for 10 minutes and pat dry to remove moisture
Use room temperature butter/parmesan for smooth sauce
Add 1/2 tsp vanilla extract if using for dessert variation
Store leftovers in air-tight containers up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Table
- Method: Stovetop
- Cuisine: Italian
- Diet: Keto
Nutrition
- Serving Size: 1 serving (260g)
- Calories: 480
- Sugar: 1g
- Sodium: 900mg
- Fat: 46g
- Saturated Fat: 28g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg