Zucchini Noodle Alfredo (Light) – Creamy, Comforting, and Fresh

Skip the heavy pasta and try a lighter, brighter take on a classic. Zucchini noodles, or “zoodles,” keep the dish fresh and satisfying without the carb crash. The sauce is silky and comforting, but we lighten it up with Greek yogurt, broth, and a touch of Parmesan.

You still get that Alfredo richness—just without the weight. It’s quick enough for a weeknight and special enough for guests.

Zucchini Noodle Alfredo (Light) - Creamy, Comforting, and Fresh

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 4 medium zucchini (for noodles)
• 2 tablespoons olive oil or unsalted butter
• 3 cloves garlic, finely minced
• 1 cup low-sodium chicken or vegetable broth
• 1/2 cup plain Greek yogurt (2% or whole milk for extra creaminess)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon lemon zest (optional, but recommended)
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Optional add-ins: cooked chicken, sautéed shrimp, mushrooms, peas, or cherry tomatoes

Instructions

 

• Spiralize the zucchini. Wash and trim the ends. Use a spiralizer or julienne peeler to make noodles. If they’re very long, snip a few strands with kitchen scissors for easier twirling.
• Remove excess moisture. Toss the zoodles with a pinch of salt and let them sit in a colander for 10 minutes. Pat dry with paper towels. This keeps the sauce from getting watery.
• Warm the pan. In a large skillet, heat olive oil or butter over medium heat. Add garlic and cook 30–60 seconds until fragrant. Don’t brown it.
• Build the lighter sauce. Pour in the broth and bring to a gentle simmer for 2–3 minutes to reduce slightly. Lower the heat. Whisk in Greek yogurt until smooth.
• Add the cheese. Sprinkle in the Parmesan gradually, whisking until melted and creamy. If the sauce looks too thick, add a splash more broth. If too thin, simmer gently for another minute.
• Season and brighten. Stir in lemon zest, red pepper flakes if using, and a few grinds of black pepper. Taste and add salt as needed.
• Cook the zoodles briefly. Add the zucchini noodles to the pan and toss gently with tongs for 1–3 minutes. You want them just tender, not soggy. They continue to soften off the heat.
• Finish and serve. Stir in parsley and any add-ins like cooked chicken or shrimp. Plate immediately and top with a little extra Parmesan if you like.

What Makes This Special

This version keeps the essence of Alfredo—creamy, garlicky, and deeply comforting—while feeling light and vibrant. Using zucchini noodles means the dish cooks fast, absorbs flavor beautifully, and doesn’t leave you sluggish.

The sauce leans on Greek yogurt and low-sodium chicken or vegetable broth for body, with just enough Parmesan for that signature savory finish. You can make it in one pan, add protein if you like, and have dinner ready in under 25 minutes.

Shopping List

• 4 medium zucchini (for noodles)
• 2 tablespoons olive oil or unsalted butter
• 3 cloves garlic, finely minced
• 1 cup low-sodium chicken or vegetable broth
• 1/2 cup plain Greek yogurt (2% or whole milk for extra creaminess)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon lemon zest (optional, but recommended)
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Optional add-ins: cooked chicken, sautéed shrimp, mushrooms, peas, or cherry tomatoes

Step-by-Step Instructions

1. Spiralize the zucchini. Wash and trim the ends. Use a spiralizer or julienne peeler to make noodles.

   If they’re very long, snip a few strands with kitchen scissors for easier twirling.

2. Remove excess moisture. Toss the zoodles with a pinch of salt and let them sit in a colander for 10 minutes. Pat dry with paper towels. This keeps the sauce from getting watery.
3. Warm the pan. In a large skillet, heat olive oil or butter over medium heat.

   Add garlic and cook 30–60 seconds until fragrant. Don’t brown it.

4. Build the lighter sauce. Pour in the broth and bring to a gentle simmer for 2–3 minutes to reduce slightly. Lower the heat.

   Whisk in Greek yogurt until smooth.

5. Add the cheese. Sprinkle in the Parmesan gradually, whisking until melted and creamy. If the sauce looks too thick, add a splash more broth. If too thin, simmer gently for another minute.
6. Season and brighten. Stir in lemon zest, red pepper flakes if using, and a few grinds of black pepper.

   Taste and add salt as needed.

7. Cook the zoodles briefly. Add the zucchini noodles to the pan and toss gently with tongs for 1–3 minutes. You want them just tender, not soggy. They continue to soften off the heat.
8. Finish and serve. Stir in parsley and any add-ins like cooked chicken or shrimp.

   Plate immediately and top with a little extra Parmesan if you like.

How to Store

Zoodles are best enjoyed right away, while they’re still slightly crisp. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently over low heat or in the microwave in short bursts to avoid watery noodles.

If the sauce loosens, stir in a touch more Parmesan or a spoonful of Greek yogurt to bring it back together.

Health Benefits

• Lower in carbs and calories: Zucchini noodles replace pasta, reducing overall calories while keeping the dish filling.
• Protein boost from Greek yogurt: You get a creamy sauce with more protein and less saturated fat than heavy cream.
• Rich in micronutrients: Zucchini offers vitamin C, potassium, and antioxidants, supporting hydration and overall health.
• Better for sodium management: Using low-sodium broth and seasoning at the end helps control salt levels.

Pitfalls to Watch Out For

• Watery sauce: If you skip salting and drying the zoodles, they’ll release water and thin the sauce. Pat them dry and cook briefly.
• Overcooking: Zucchini cooks fast. A couple of minutes is plenty.

  Overcooking makes them mushy.

• Curdling yogurt: High heat can split the yogurt. Lower the heat before stirring it in, and add it gradually.
• Grainy cheese: Add Parmesan slowly over low heat and whisk. Pre-grated cheese can contain anti-caking agents; freshly grated melts better.

Alternatives

• Dairy-free: Use unsweetened cashew cream or a blend of almond milk and nutritional yeast.

  Add a squeeze of lemon and garlic for depth.

• Keto-friendly: Keep the zoodles and swap Greek yogurt for full-fat cream cheese, thinning with broth as needed.
• Gluten-free: This recipe is naturally gluten-free. Just confirm your broth and cheese are certified gluten-free if needed.
• Extra veg: Fold in sautéed mushrooms, spinach, or peas for more color and fiber.
• Protein add-ons: Grilled chicken, pan-seared shrimp, or crispy chickpeas work well without weighing the dish down.

FAQ

Can I make the sauce ahead?

Yes, you can prepare the sauce without the zoodles and refrigerate for up to 2 days. Reheat gently over low heat and whisk in a splash of broth if it thickens.

Add zucchini noodles at the last minute to keep them crisp-tender.

What if I don’t have a spiralizer?

Use a julienne peeler or a sharp knife to slice thin strips. You can also buy pre-spiralized zucchini from many grocery stores.

How do I keep the yogurt from curdling?

Keep the heat low, and whisk the yogurt into the warm (not boiling) broth. Tempering helps: whisk a spoonful of warm broth into the yogurt first, then stir that mixture into the pan.

Can I use milk instead of yogurt?

You can, but it won’t be as creamy.

If using milk, add a teaspoon of cornstarch slurry to help thicken, and simmer gently. Still add Parmesan for flavor and body.

Is this good for meal prep?

It’s best fresh, but you can prep components. Spiralize and salt the zucchini up to a day ahead, then store in a paper towel–lined container.

Make the sauce base and reheat gently when ready to serve.

What’s the best Parmesan to use?

Freshly grated Parmigiano-Reggiano melts smoothly and gives the best flavor. Pre-grated can work but may not melt as well.

Can I add real pasta?

Absolutely. Use half zucchini noodles and half cooked fettuccine or spaghetti for a balanced bowl.

Toss both into the sauce and heat just until combined.

Wrapping Up

Zucchini Noodle Alfredo (Light) brings comfort and freshness to the same plate. You get a silky, garlicky sauce, a pop of brightness, and a satisfying bowl that won’t slow you down. With a few smart techniques—salting the zoodles, keeping the heat gentle, and using fresh Parmesan—you’ll nail it every time.

Keep it simple or make it your own with protein and veggies, and enjoy a lighter classic any night of the week.