Zucchini Alfredo

From: LUVMY2BOYS

On Jan 5, 2009

From reading the reviews, I think I'm the 1st one to try this as a main dish! (If I'm wrong, I apologize!). It worked out great. I actually got to use up about 2 zucchini-so I think I got about 2 cups worth. When I julienned them, it seemed like a lot but after cooked in a little olive oil spray, it was a perfect amount for a main dish. I still used 2 tbsp fat free sour cream & parmesan cheese & since I'm not a huge "sauce" person, the amount was great. I also added a TON of minced garlic & some oregano. It was fast, easy & so healthy. Thanks so much for sharing!

From: WI Cheesehead

On Dec 30, 2008

I thought I had reviewed this. My picky child loved this. DH and I really liked it also. Very alfredo-y tasting. I used several zucchini, and I think 1/2 C each of the cheese and lite sour cream. Yum! Making again tonight. I have also used the alfredo sauce for another recipe. I put this into my Top Favorites of 2008.

From: canthelpmyself

On Oct 27, 2008

using a vegie peeler that does thick strips and then slicing them into fettucini sized strips works well too. Also there's really no need to cook the zucchini, just heat the sauce and then add the zucchini for a few seconds before serving, this way it retains most of the nutrients

From: ms_bold

On Sep 11, 2005

Wonderful pasta substitute. I added roasted garlic while sautéing the zucchini and enjoyed the extra flavor it gave the sauce. I served this as a side to Chicken Roll-ups #26775 and added a bit more sauce for dipping the bites of chicken. Adding a garden-fresh sliced tomato completed the meal. Mmmm. Thanks for posting.