Zucchini Alfredo

• Vegetarian

• Produce

  • 1 lb (3 medium-sized zucchini, medium-sized
  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 1 1/2 cups 2% milk
  • 3 tbsp Butter, unsalted
  • 1/4 cup Half and half
  • 1/4 cup Parmesan cheese

Found on damndelicious.net

Description

Ingredients

• 3 tablespoons unsalted butter, divided
• 1 pound (3 medium-sized) zucchini, spiralized*
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups 2% milk, or more, as needed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 cup half and half*
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

• 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.