If you’ve been craving a rich, creamy bowl of fettuccine Alfredo but hesitate because of the carb count, this recipe is your solution. The One-Pot Keto Vegetarian Zucchini Alfredo delivers that same velvety texture and indulgent flavor without the guilt.
This dish replaces traditional pasta with zucchini noodles (zoodles) and features a luscious Parmesan cream sauce with a bright kick of lemon. It proves that keto eating doesn’t mean deprivation. The best part? It cooks in one pot, takes just 20 minutes, and requires no special equipment. Whether you’re following a keto diet or simply want a lighter pasta alternative, this recipe will become a weeknight favorite.
Table of Contents
Why This Recipe Works
Quick & Effortless
- Ready in 20 minutes – faster than takeout
- One-pot cooking means minimal cleanup
Keto & Low-Carb Friendly
- Only 8g net carbs per serving
- No flour or thickeners – just real ingredients
Bursting with Flavor
- Creamy Alfredo sauce made with heavy cream and Parmesan
- Zesty lemon balances the richness
Adaptable to Dietary Needs
- Naturally vegetarian and gluten-free
- Easy dairy-free option available
Ingredients: What You’ll Need
For this recipe you will need:
- 2 medium zucchinis, spiralized
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon (zest and juice)
- Salt and black pepper to taste
- Fresh parsley for garnish
Ingredient Substitutions
For dairy-free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
For extra protein: Add pan-seared mushrooms, spinach, or tofu.
No spiralizer? Use a vegetable peeler to make zucchini ribbons.
Step-by-Step Instructions
Sauté the Garlic
Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Build the Alfredo Sauce
Pour in heavy cream, lemon zest, and juice. Let it simmer for 2 minutes to slightly thicken.
Stir in Cheese & Seasoning
Gradually add Parmesan cheese, stirring until smooth. Season with salt and black pepper to taste.
Add Zucchini Noodles
Gently toss zucchini noodles in the sauce. Cook for 2-3 minutes until tender but still al dente.
Garnish & Serve
Top with fresh parsley and extra Parmesan. Serve immediately for best texture.
Pro Tip: If your zucchini releases water, pat it dry before cooking or drain excess liquid from the pan.
Serving Suggestions
Perfect Pairings
Protein options: Add grilled chicken, shrimp, or crispy tofu.
Side dishes: Serve with a fresh arugula salad or garlic butter keto bread.
Garnish ideas: Red pepper flakes, toasted pine nuts, or extra lemon zest.
Read also: Easy Chicken Alfredo Lasagna Roll
Nutrition Facts (Per Serving)
Calories: 320
Fat: 28g
Protein: 8g
Net Carbs: 8g
This nutritional profile makes it ideal for maintaining ketosis while enjoying a decadent meal.
Frequently Asked Questions
Can I make this ahead of time?
This dish is best enjoyed fresh, but leftovers can be stored in the fridge for 1-2 days. Reheat gently to prevent the sauce from separating.
How do I keep zucchini noodles from getting soggy?
Salt and drain them before cooking, and don’t overcook – 2-3 minutes in the sauce is enough.
Is this recipe gluten-free?
Yes, there are no flour or gluten-containing ingredients.
Can I freeze zucchini Alfredo?
Freezing isn’t recommended as zucchini becomes watery when thawed.
This One-Pot Keto Vegetarian Zucchini Alfredo proves that healthy eating doesn’t mean sacrificing flavor. It’s creamy, zesty, and simple enough for weekly meals.
Ready to try it? Whip up a batch tonight and let me know how it turns out. Tag your creations #KetoZucchiniAlfredo to share your take on it.
For more keto-friendly meals, check out our collection of Easy Keto Dinners for more delicious ideas.
What is the keto diet? To learn more, follow this link.
PrintOne-Pot Keto Vegetarian Zucchini Alfredo in 20 Minutes
- Total Time: 10 minutes
- Yield: 4 Servings
Description
Creamy one-pot keto vegetarian zucchini alfredo ready in 20 mins! Zoodles, Parmesan & lemon create this low-carb, delicious pasta alternative
Ingredients
- 2 medium zucchinis (spiralized (or sliced into noodles))
- 2 tbsp butter
- 3 garlic cloves (minced)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 lemon (zest + 1 tbsp juice)
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley & extra Parmesan for garnish
Instructions
- Melt butter in a large pan over medium heat. Sauté garlic until fragrant (~30 sec).
- Pour in heavy cream, lemon zest, and juice. Simmer for 2 mins.
- Stir in Parmesan until smooth. Season with salt & pepper.
- Add zucchini noodles, toss gently, and cook for 2-3 mins (don’t overcook!)
- Garnish with parsley & extra cheese. Serve immediately!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: dinner
- Cuisine: American