Zucchini Noodles in Garlic Parmesan Cream Sauce

1. 1

   Start by turning your zucchini into noodles, whether using a Veggetti or a peeler.

2. 2

   If using a peeler, cut the strands into thinner strands, approximately the size of fettuccine.

3. 3

   Set aside.

4. 4

   In a large skillet, melt the butter on medium-high heat.

5. 5

   Add the garlic, and simmer until fragrant but not browned.

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   Sprinkle in the flour, and whisk until a roux is formed.

7. 7

   Once a roux is formed, add the milk.

8. 8

   Bring the heat up slightly, and stir the milk as it heats up.

9. 9

   You want it to thicken.

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    Once the milk has thickened a bit, bring down the heat to moderate and add the cheese.

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    Stir until the cheese is completely melted.

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    Add sea salt and cracked black pepper to taste.

13. 13

    Carefully place the zucchini noodles into the skillet and toss to coat.

14. 14

    Allow to simmer for approximately 3-4 minutes to tenderize the zucchini.

15. 15

    Plate, and garnish with shaved Parmesan.

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    Notes: 1.

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    If you add the cheese and the sauce is too thick, add a splash of milk and stir.

18. 18

    Keep doing this until you reach the consistency you are looking for.

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    2.

20. 20

    Also, dont overcook the zucchiniit can go mushy fast!

21. 21

    Keep a close eye on it.

* Per serving · 4 servings · Values may vary.

No additional tips available.