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Creamy Zucchini Fettucine

Updated: Feb 18, 2020

Yield: 3-4, depending on the size of your zucchini


2 large zucchinis

1 tbsp olive oil

1 1/2 tbsp cream cheese

1 tsp butter

1 tsp grated parmesan cheese

1 1/2 tsp onion powder

1 tsp chopped garlic

Salt and pepper to taste

Optional vegetables: mushrooms, grape tomatoes, or any other favorite veggie!

Optional protein: chicken breast, boiled egg, tofu, lean ground beef/turkey, etc.


1. Spiralize the zucchinis using a spiralizer. If you don't have one, chop the end of each zucchini. Slice down the length of the vegetable, very thinly. Then, take each slice and divide inter finer "noodles".

2. Heat up a skillet or large pan with 1 tbsp olive oil. Add the zucchini and let soften for about 5 minutes. If adding extra vegetables, add to the pan now. Drain the "zoodles" in a colander to get rid of excess water and add back to the pan.

3. Add in the cream cheese, butter, parmesan cheese, onion powder, chopped garlic, and salt and pepper to taste. Gently mix together until the creamy sauce forms and everything is warmed through. Top with optional protein if desired and serve it up!

Nutrition Facts per serving: 102 calories, 1g protein, 5g carb, 8g fat, 3g saturated fat, 146mg sodium, and 2g fiber

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