Zoodle Alfredo

Sweating the 40 g servings of zoodles to be frozen.

A variation on the Midwest’s favorite Italian dish!┬áStill on the zoodle kick.

Today we picked the prize zucchini from our garden. It was the size of Nora’s arm! No kidding! I’m so sorry we didn’t take a picture. Nora helped run the food processor and the zoodles filled up the whole bowl. As I type, I am “sweating” 5 servings of 40 g each in the oven (see Against All Grain blog). I have 15 servings total, which I will then freeze for later meals. I also had zoodles for my dinner again tonight and will save some from the prize zucchini for the rest of the family. Our local paper just ran some good looking zucchini recipes, so the zuke fest continues!

This is a pretty simple meal, although I sometimes have difficulty making a smooth cheese sauce. I whisk and whisk but the cheese clumped up again. The problem might have been adding the cool wet zoodles to the warm sauce, causing the cheese to seize up. In any case, Nora didn’t mind some cheesy chunks in her sauce, so I’m not going to worry about. Just warning you. I will try my best again next time.

I served this with some leftover chicken thigh to round out the protein in the meal and a little carrot for a bit more carbs. Lovely meal.

Nutrition information for 1 recipe of Zoodle Alfredo. Nutrition analysis by www.caloriecount.com

Zoodle Alfredo
40 g zucchini shredded into “zoodles”
10 g Butter
2 T Heavy Whipping Cream
10 g Romano, shredded
15 g Whole Milk Mozzarella, shredded

Melt the butter in a small saucepan. Add the cream and whisk until hot. Add the shredded cheeses, whisking constantly until smooth.

I added the zoodles directly to the cheese sauce, but maybe microwave them briefly to warm them up first if you don’t want the cheese to seize into clumps.

Scrape everything out of the pan while still warm. Let cool slightly and serve.

Note that 40 g of zucchini has 0.4 g of fiber, which is not recorded on the nutrition label.

As always, use this as a guide to proportions and recalculate your child’s meal for the brand of cheese and other specific ingredients that you use.

About Christy Anderson Brekken

In no particular order... OSU affiliation: PhD student/Instructor, Department of Ag and Resource Economics/Applied Economics. Educational background: University of MN Law School, class of 2005. Teaches: Agricultural Law, Environmental Law. Mother: brilliant 7 year old boy; brilliant 4 year old girl with benign myoclonic epilepsy on a modified ketogenic diet therapy. Married to: Ted Brekken, OSU Department of Electrical Engineering. Ride: xtra-cycle with kid seat; 200-pound cargo capacity. Grew up: Devils Lake, ND. Lived in: Minneapolis/St. Paul, MN, Pohang, South Korea, Trondheim, Norway, Corvallis, OR. Interests: Cooking, knitting, eating, yoga, laughing, hiking, traveling, staying sane.
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7 Responses to Zoodle Alfredo

  1. huuuum, very yumiii, i would love to taste it

  2. Holly says:

    I made this dinner for my son last night!! Like I’ve mentioned to you before, I still tend to feed it to him. He was concentrating so hard on coloring I was able to spoon it all in!! Tonite we will make the pizza!!! I’m so thankful for you blog. It helped me get re-energized by being able to provide some different meals.

  3. congratulations to all of you on the 6 month mark Whenever I get a bit lazy about my diet and start to think that food doesn’t matter, I think of the Nora and the Keto diet and stay the course. Amazing testament to the power of food.
    Gigi

    • Christy Anderson Brekken says:

      Margie–you should really try the Fiber Rolls with the lower fat content for a bread substitute. I wanted to make them while you were still here but didn’t get the chance. I can send you some psyllium husks if you have a hard time finding them.

  4. I am so happy found your blog. All those great recipies… cant wait till I am home to make a big surprise for my family

  5. Relina says:

    I have been doing some research on freezing the zoodles. Can you give some tips? Sounds like you freeze right after sweating. Then, do you cook them from frozen or do you defrost and then cook them?

    • Christy Anderson Brekken says:

      Hi Relina. I didn’t have great luck with freezing the zoodles. No matter what, they end up really limp. I did try to do it after sweating, then just re-heated. They don’t need to be cooked extensively at all, you are really just going for texture.

      I’ve decided that fresh is best on this one, but please let us know if you have better luck than I did. :)

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