Cottage Cheese Alfredo Zucchini (Printable Version)

Creamy cottage cheese sauce over sautéed zucchini noodles, combining rich flavors with a light touch.

# What You’ll Need:

→ Zucchini Noodles

01 - 4 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Alfredo Sauce

05 - 1 1/2 cups low-fat cottage cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup milk
08 - 2 cloves garlic, minced
09 - 1 tablespoon unsalted butter
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese

# Step-by-Step Guide:

01 - Pat the spiralized zucchini noodles dry with paper towels to remove excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Add zucchini noodles, season with salt and pepper, and sauté for 2–3 minutes until just tender but still firm. Transfer to a colander to drain excess liquid.
03 - In a blender or food processor, combine cottage cheese, Parmesan, milk, and nutmeg. Blend until smooth and creamy.
04 - In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour the blended sauce into the skillet. Cook, stirring constantly, for 2–3 minutes until warmed through and thickened slightly. Season with salt and pepper to taste.
06 - Add the zucchini noodles to the sauce and toss gently to coat evenly. Heat for 1–2 minutes, just until everything is warmed through.
07 - Divide among plates and garnish with parsley and extra Parmesan if desired. Serve immediately.

# Additional Tips::

01 -
  • It tastes indulgent and restaurant-quality while being genuinely good for your body.
  • Twenty-five minutes from start to finish, which means weeknight dinners stop feeling impossible.
  • The protein content keeps you satisfied for hours without the heavy, bloated feeling traditional Alfredo leaves behind.
02 -
  • Do not skip drying the zucchini noodles—I ignored this the first time and ended up with sauce that was more soup than sauce.
  • Cottage cheese must be blended until completely smooth; any visible lumps will ruin the luxurious texture you're working toward.
03 -
  • Keep the heat at medium or below when cooking the sauce; high heat will break the emulsion and leave you with separated, unpleasant results.
  • Use freshly grated Parmesan if you have time; pre-grated varieties often contain anti-caking agents that affect the final texture.
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