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Short Summary
Main recommendation: Make a lighter zucchini "spaghetti Alfredo" by julienning zucchini into strands, air-drying it, sautéing it lightly, and tossing it in a creamy Alfredo-style sauce built with lowfat milk, Philadelphia Cream Cheese, Romano, and Parmesan instead of pasta. The host presents it as a low-carb dish suitable for Passover or year-round, serving alongside fish, salad, or as an appetizer.
Key Points
- The zucchini is julienned into thin strips and air-dried for about 4 hours, because zucchini releases a lot of water when heated and drying keeps its texture closer to pasta.
- The sauce is built on a garlic and lemon zest base thickened with potato starch, then enriched with cream cheese and two hard cheeses for a rich, creamy texture.
- The host describes the dish as a lighter riff on fettuccine Alfredo that omits the carbs pasta would provide.
Details Worth Noting
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Concrete instructions: Use a good quality julienne peeler to cut the zucchini into thin spaghetti-like strips. Lay the strips in a single layer on a double layer of paper towels and air-dry for 4 hours. Heat about 1 tablespoon of olive oil over medium heat in a large non-stick sauté pan, add the zucchini, toss occasionally with tongs without overcooking, then set aside. Melt 1 tablespoon of unsalted butter over low to medium heat until just foamy, add 1 large finely chopped garlic clove and 1 teaspoon finely grated lemon zest, and cook about 1 minute until softened. Whisk in 2 teaspoons potato starch and cook about 1 minute. Gradually whisk in 1 cup lowfat milk until smooth and thickened. Add 2 ounces (1/4 cup) Philadelphia Cream Cheese cut into half-inch chunks, then 4 tablespoons Romano and 4 tablespoons Parmesan, whisking until fully blended. Stir in 3 teaspoons fresh chopped parsley. Add the zucchini to the sauce and toss until just coated. Finish with fresh parsley and cracked black pepper.
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The host notes the cream cheese is what gives the sauce its pasta-appropriate texture.
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Skipping the air-drying step is discouraged, since the zucchini would release excess water when heated.
Bottom Line
A quick, lighter alternative to fettuccine Alfredo: air-dried zucchini strands in a cream cheese and cheese sauce, suitable for Passover or everyday meals.
