Name: One-pot keto zucchini and lemon alfredo recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 15g butter; 2 x 250g packets zucchini noodles; 2 garlic cloves, finely chopped; 100g cream cheese, chopped; 20.20 gm thickened cream; 20g (1/4 cup) finely grated parmesan, (or vegetarian hard cheese) plus extra to serve

One-pot keto zucchini and lemon alfredo recipe

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Prep Time:
5 minutes

Cook Time:
5 minutes

Total Time:
10 minutes

"Quick and creamy low-carb 'spaghetti' with just 7 ingredients - a winning dinner in 10 minutes!"

Ingredients:

18.20 gm extra virgin olive oil
15g butter
2 x 250g packets zucchini noodles
2 garlic cloves, finely chopped
100g cream cheese, chopped
20.20 gm thickened cream
20g (1/4 cup) finely grated parmesan, (or vegetarian hard cheese) plus extra to serve

Instructions:

In a sizzling pan, melt the butter in oil until it turns foamy on medium-high heat. Toss in the zucchini noodles and let them wilt slightly for 1-2 minutes, occasionally tossing with tongs. Plate using the tongs.
Introduce the garlic to the pan and sauté for 1 minute until fragrant. Introduce the cream cheese, cream, and 60ml (1/4 cup) water, then lower the heat. Stir consistently for 3 minutes until the mixture is velvety. Fold in the parmesan, season, and toss in the zucchini with tongs. Sprinkle with extra parmesan before serving.

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