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To create the perfect zoodles (zucchini noodles), you’ll need a good spiralizer. This handy kitchen tool transforms fresh zucchini into long, noodle-like strands that serve as a healthy alternative to traditional pasta. Choose firm, medium-sized zucchinis for the best results.

Creamy Mushroom Alfredo Zoodle Bowls

Discover the delightful Creamy Mushroom Alfredo Zoodle Bowl, a low-carb, gluten-free meal that brings together the rich flavors of a classic Alfredo sauce with fresh zucchini noodles. This recipe highlights the versatility and health benefits of zoodles, featuring sautéed mushrooms and aromatic herbs for a comforting dish that's both nourishing and satisfying. Perfect for any cooking skill level, this zoodle bowl is sure to impress and inspire healthy eating. Enjoy creating a restaurant-quality meal at home!
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Ingredients
  

4 medium zucchini (zoodles)

2 cups mushrooms (sliced, any variety you prefer)

2 tablespoons olive oil

3 cloves garlic (minced)

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley or basil for garnish

1/4 teaspoon red pepper flakes (optional for a kick)

Instructions
 

Prepare the Zoodles: Use a spiralizer to create zucchini noodles (zoodles) from the zucchini. If you don’t have a spiralizer, you can use a julienne peeler. Set the zoodles aside.

    Sauté the Mushrooms: In a large skillet over medium heat, add the olive oil. Once hot, add the sliced mushrooms. Sauté for about 5-7 minutes, until they are golden brown and tender. Stir occasionally.

      Add Garlic: Push the mushrooms to the side, add minced garlic to the skillet, and sauté for an additional 1-2 minutes, stirring until fragrant. Mix with the mushrooms.

        Make the Alfredo Sauce: Pour in the heavy cream and bring it to a simmer. Lower the heat and add the grated Parmesan cheese, garlic powder, and dried Italian herbs. Stir continuously until the cheese has melted and the sauce is smooth. Season with salt, pepper, and optional red pepper flakes.

          Stir in Zoodles: Gently add the zoodles to the skillet, tossing them in the sauce to coat evenly. Cook for an additional 2-3 minutes or until the zoodles are just tender but still have a bit of crunch.

            Serve: Remove from heat. Divide the creamy mushroom Alfredo zoodle mixture into bowls. Garnish with chopped parsley or basil, and serve immediately.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings