Zucchini noodles are my new favourite thing, and zucchini noodles in garlic parmesan cream sauce is some kind of heaven.
Remember when people were trying to sell the idea that eating spaghetti squash was “just like eating actual spaghetti”? Don’t get me wrong, spaghetti squash is delicious – but in no way, shape or form is it similar to pasta.
With that said, I’m not going to sit here and say that zucchini noodles are “exactly like eating fettuccini”…but it’s pretty darn close. I absolutely love these – and in a genuine way! Not in a “I’m trying really hard to convince myself that healthy is tasty” way. Healthy is tasty, obvs.
The best part is that one large zucchini is one decent-sized portion of pasta (as seen in these photos) and you can eat the entire plate without feeling gross and overstuffed afterward. Oh, and the flavour possibilities are endless! Whether you simply toss these noodles in olive oil and seasoning, tomato sauce, or a cream sauce of sorts, the dish is sure to be a winner.
I opted for a garlic parmesan cream sauce.
If you’re wondering how I was able to attain such beautiful and consistent strands of zucchini, I used a Veggetti. This little tool is pretty impressive. Initially I was skeptical, because that SlapChop thing from a few years ago was a total disappointment – but not this thing. It’s sharp, and it does its job.
If you don’t have a Veggetti and don’t plan on getting one anytime soon, you can still enjoy zucchini noodles! Simply use a peeling device and peel away at the zucchini until you can’t anymore. Then take the strands and, with a knife, slice them into thinner strands. Easy peasy!
Zucchini Noodles in Garlic Parmesan Cream Sauce
- 2 large zucchinis
- 1 tablespoon of butter
- 1 tablespoon of flour
- 1/2 cup of milk and a bit extra if needed for consistency
- 4 oz of parmesan cheese shredded
- 1 clove of garlic minced
- Sea salt and cracked black pepper to taste
- A few parmesan shavings for garnish optional
- Start by turning your zucchini into noodles, whether using a Veggetti or a peeler. If using a peeler, cut the strands into thinner strands, approx. the size of fettuccine.
- Set aside.
- In a large skillet, melt the butter on medium-high heat.
- Add the garlic, and simmer until fragrant but not browned.
- Sprinkle in the flour, and whisk until a roux is formed.
- Once a roux is formed, add the milk.
- Bring the heat up slightly, and stir the milk as it heats up. You want it to thicken.
- Once the milk has thickened a bit, bring down the heat to moderate and add the cheese.
- Stir until the cheese is completely melted.
- Add sea salt and cracked black pepper to taste.
- Carefully place the zucchini noodles into the skillet and toss to coat. Allow to simmer for approx 3-4 minutes to tenderize the zucchini.
- Plate, and garnish with shaved parmesan.
Also, don't overcook the zucchini - it can go mushy fast! Keep a close eye on it.