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- 4 medium zucchinis (zoodles) - 3 cloves garlic, minced - 1 cup cauliflower florets (steamed) - 2 tablespoons olive oil - 1/2 cup unsweetened almond milk (or milk of choice) - 1/4 cup nutritional yeast - Juice from 1 lemon - Zest from 1 lemon - Salt and pepper to taste - Fresh parsley for garnish - Optional: grated Parmesan cheese for topping I love using fresh ingredients in my cooking. Zucchinis are a star in this dish because they make zoodles. They are light and fun to eat. You can spiralize them easily. Just pick medium zucchinis for the best texture. Garlic gives this dish its great flavor. Minced garlic releases all its oils when you cook it. This adds depth to the sauce. I also include steamed cauliflower. It blends smoothly into the sauce and adds creaminess without heavy cream. In my pantry, I keep olive oil. It is perfect for sautéing garlic. Almond milk keeps the dish light. You can use any milk you prefer. Nutritional yeast adds that cheesy flavor without dairy. It is a great option for vegan cooking. Lemon juice and zest brighten the dish. They add a fresh taste that makes it lively. Don’t forget salt and pepper! They help bring all the flavors together. Finally, fresh parsley is a must for garnish. It adds color and freshness. If you want a touch of richness, sprinkle some grated Parmesan cheese on top. {{ingredient_image_1}} - Use a spiralizer or julienne peeler to cut zucchinis into noodle shapes. - Set aside the prepared zoodles. To start, grab your zucchinis. I recommend using medium-sized ones for the best results. Spiralizing them creates fun, thin noodles. If you don’t have a spiralizer, a julienne peeler works well too. Once you have your zoodles, place them on a plate and set them aside. - Sauté minced garlic in olive oil. - Cook steamed cauliflower and blend with remaining sauce ingredients. Next, let’s make the sauce. Heat a large skillet over medium heat and add the olive oil. Once it’s hot, toss in your minced garlic. Sauté it for about one minute. The aroma will fill your kitchen, but watch closely so it doesn’t burn. After that, add the steamed cauliflower florets. Cook these for another 2-3 minutes, stirring often. Now, it’s time to blend. Pour the garlic and cauliflower mix into a blender. Add almond milk, lemon juice, lemon zest, nutritional yeast, salt, and pepper. Blend until smooth and creamy. You can adjust the thickness by adding more almond milk if you like. - Heat the creamy sauce and mix with zoodles. - Adjust seasoning and serve garnished. Return the creamy sauce to the skillet and warm it over low heat. Then, add the zoodles to the sauce. Toss everything gently for about 2-3 minutes. You want the zoodles to be tender but still have a bit of bite. Taste your dish and adjust the seasoning as needed. If you want more flavor, add salt, pepper, or lemon juice. Finally, serve your Lemon Garlic Zoodle Alfredo with fresh parsley on top. For an extra treat, sprinkle some grated Parmesan cheese if you like. Enjoy this bright and fresh meal! - Look for firm, medium-sized zucchinis. They should feel heavy for their size. - Store zucchinis in a cool, dry place. Keep them in the fridge for longer life. - You can adjust the sauce thickness by adding more almond milk. Start with a little. - Use a good blender for a creamy finish. Blend until there are no lumps left. - Try adding spices like red pepper flakes or herbs like basil. These add warmth and depth. - Garnish with fresh parsley or grated Parmesan cheese. This gives a nice touch to each plate. Pro Tips Choose Fresh Zucchini: Select firm and shiny zucchinis for the best flavor and texture. Avoid those with blemishes or soft spots. Adjust Sauce Consistency: If you prefer a thinner sauce, gradually add more almond milk until you reach your desired creaminess. Enhance Flavor with Herbs: Add fresh basil or thyme to the sauce for an extra layer of flavor that complements the lemon and garlic. Serve Immediately: Zoodles can become soggy if left too long, so serve this dish right after mixing in the sauce for the best texture. {{image_2}} You can easily make this dish vegan and dairy-free. Start by using different plant-based milks. Almond, oat, or soy milk work well. Each milk brings a unique taste and texture. Next, substitute nutritional yeast for cheesy flavors. Nutritional yeast adds a savory taste without dairy. This step keeps the dish creamy and light while being vegan-friendly. If you want more protein, consider adding chicken or shrimp. Cook them separately and toss them in at the end. This addition makes the meal heartier and more filling. For a vegetarian option, add legumes like chickpeas or lentils. They blend well with zoodles and boost nutrition. These options help you tailor the dish to your taste. Get creative with additional vegetables. Bell peppers, spinach, or mushrooms pair well with zoodles. You might even try seasonal or local veggies for freshness. Asparagus in spring or squash in the fall can elevate the dish. Feel free to mix and match based on what you have at home. These add-ins enhance both flavor and nutrition. To keep your Lemon Garlic Zoodle Alfredo fresh, store it in an airtight container. Make sure it cools down before sealing. This dish lasts about 3 to 4 days in the fridge. Always check for any off smells before eating. When reheating, you can use either the microwave or the stovetop. If you choose the microwave, heat in short bursts. Stir between each burst to heat evenly. For stovetop reheating, warm it in a skillet over low heat. This helps keep the zoodles firm. Avoid high heat, as it can make them mushy. You can freeze Lemon Garlic Zoodle Alfredo, but the texture may change. If you want to freeze it, pack it into a freezer-safe container. It can last up to 2 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it gently to preserve the zoodles' texture. Zoodles are zucchini noodles made from fresh zucchinis. They are a great pasta substitute. You can spiralize zucchinis to create long, noodle-like shapes. Zoodles are low in carbs and calories, making them a healthy choice. They provide fiber and vitamins, too. You can enjoy them raw or cooked. Yes, you can prepare some parts in advance. Make the zoodles and store them in the fridge. You can also make the Alfredo sauce ahead. Just blend it and keep it in an airtight container. When ready to serve, warm the sauce and add the zoodles. This saves time on busy days. To make a low-carb version, stick with zoodles. For the Alfredo sauce, use fewer carbs. You can substitute almond milk for heavy cream. Use nutritional yeast for a cheesy flavor without dairy. These swaps keep your dish light and tasty. Enjoy your meal without the extra carbs! This blog post covered how to make a delicious Lemon Garlic Zoodle Alfredo using fresh and pantry staples. You learned how to prepare zoodles, make a creamy sauce, and mix it all together. I shared tips for choosing the best zucchini and variations to make this dish your own. Remember, you can store leftovers properly and even freeze them for later. Enjoy your cooking adventure and delight in the flavors of this dish! Your kitchen has endless possibilities waiting for you.

Lemon Garlic Zoodle Alfredo

A creamy and healthy pasta alternative made with zucchini noodles and a flavorful lemon garlic sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 4 medium zucchinis (zoodles)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cauliflower florets (steamed)
  • 0.5 cup unsweetened almond milk (or any milk of choice)
  • 1 whole lemon, juice
  • 1 whole lemon, zest
  • 0.25 cup nutritional yeast
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley, chopped
  • optional grated Parmesan cheese for topping

Instructions
 

  • Start by making the zoodles: Use a spiralizer or julienne peeler to cut the zucchinis into noodle-like shapes. Set aside.
  • In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it.
  • Add the steamed cauliflower florets to the skillet and cook for another 2-3 minutes, stirring occasionally.
  • Transfer the garlic and cauliflower mixture to a blender or food processor.
  • Add the almond milk, lemon juice, lemon zest, nutritional yeast, salt, and pepper to the blender. Blend until the mixture is creamy and smooth. You can add more almond milk if you prefer a thinner sauce.
  • Return the blended sauce to the skillet and heat over low until warmed through.
  • Add the zoodles to the skillet and toss gently in the creamy sauce, cooking for 2-3 minutes until the zoodles are just tender but still have a bite (al dente).
  • Taste and adjust seasoning as needed; add more salt, pepper, or lemon juice if desired.
  • Serve immediately, garnished with freshly chopped parsley and a sprinkle of Parmesan cheese if desired.

Notes

For a richer flavor, add grated Parmesan cheese on top before serving.
Keyword Alfredo, gluten-free, healthy, vegan, zoodles