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Keto Zucchini Alfredo Skillet - Creamy, Quick, and Low-Carb Comfort

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 medium zucchinis, spiralized into noodles (about 6 cups loosely packed)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese (plus more for serving)
  • 1/4 teaspoon grated nutmeg (optional but recommended)
  • 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley or basil, for garnish
  • Optional protein add-ins: 1 1/2 cups cooked shredded chicken, sautéed shrimp, or crisp bacon
  • Optional veggies: 1 cup sliced mushrooms or 1/2 cup baby spinach

Method
 

  1. Prep the zucchini: Spiralize the zucchinis into medium-width noodles. Pat them dry with paper towels to remove excess moisture. This small step helps keep the sauce from turning watery.
  2. Heat the skillet: Set a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter. When the butter melts and foams slightly, you’re ready for the garlic.
  3. Sauté the garlic: Add the minced garlic and cook 30–45 seconds until fragrant. Keep the heat moderate to avoid browning the garlic, which can turn bitter.
  4. Build the Alfredo base: Pour in the heavy cream. Reduce the heat to medium-low and let it simmer gently for 2–3 minutes. You want tiny bubbles around the edges, not a rolling boil.
  5. Melt in the cheese: Sprinkle in the Parmesan gradually, stirring constantly until it melts and the sauce thickens slightly. Add the remaining tablespoon of butter. Season with salt, pepper, nutmeg, and red pepper flakes if using.
  6. Optional add-ins: If you’re using cooked chicken, shrimp, bacon, or mushrooms, fold them into the sauce now and warm through for 1–2 minutes. If adding spinach, stir it in to wilt.
  7. Cook the zucchini: Add the zoodles to the skillet and toss to coat. Cook 2–4 minutes, just until tender with a little bite. Do not overcook or they’ll release too much water and soften too much.
  8. Adjust and finish: If the sauce feels thick, splash in a tablespoon or two of cream. If it’s thin, let it simmer a minute. Taste and adjust salt and pepper. Remove from heat.
  9. Garnish and serve: Top with extra Parmesan and chopped parsley or basil. Serve right away while the sauce is glossy and the zucchini is perfectly tender.