Creamy Alfredo Zucchini Bake Recipes

ZUCCHINI ALFREDO BAKE RECIPE

Steps:

• Slice the zucchini into 1/2-inch thick rings. Brown both sides of the zucchini on your grill or on the broil setting of your oven. Next, place the zucchini on the bottom of the baking dish in a single layer.
• Dice the mushrooms. Cook them in a skillet over medium heat with a little bit of olive oil until golden brown. Season them with salt to taste. Top the zucchini with the sautéed mushrooms.
• Pour the alfredo sauce over zucchini. Top the sauce with grated mozzarella cheese. Bake it at 350°F for about 15 minutes or until the top is golden brown and bubbly.
• Serve the dish immediately while the cheese is melted and gooey. Enjoy!

ZUCCHINI ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
• Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

CREAMY ALFREDO SHRIMP CASSEROLE

Steps:

• Heat oven to 350°F. Cook pasta according to package directions. Drain.
• Combine Alfredo sauce, half & half, Parmesan cheese and pepper in bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
• Spoon mixture into greased 2-quart round casserole. Cover; bake 40 minutes.
• Toss together bread crumbs, butter and Italian seasoning. Sprinkle bread crumb mixture over pasta mixture. Continue baking, uncovered, 15-20 minutes or until bubbly.

ZUCCHINI ALFREDO RECIPE (KETO ZOODLES ALFREDO)

Steps:

• Make zucchini noodles using a spiralizer or julienne peeler.
• Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
• Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
• In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
• Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.

CHICKEN ALFREDO ZUCCHINI BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.
• Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.
• Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
• Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.
• Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.
• Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.

CREAMY ALFREDO ZUCCHINI BAKE

Steps:

• Heat oven to 400°F.
• Combine vegetables, sauce and basil.
• Place in 13x9-baking dish sprayed with cooking spray.
• Bake 30 min. or until heated through, topping with cheeses for the last 5 min.

CHEESY CAULIFLOWER-ZUCCHINI BAKE

Steps:

• Heat oven to 400°F.
• Combine vegetables in 2-qt. casserole sprayed with cooking spray.
• Bake 25 min. or until cauliflower is crisp-tender.
• Remove casserole from oven. Top vegetables with pasta sauce and cheese.
• Bake 10 min. or until pasta sauce is heated through, and cheese is melted and golden brown.

ZUCCHINI ALFREDO

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in zucchini and gently toss to combine. Serve immediately, garnished with parsley, if desired.