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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. unsalted butter (divided)
- 1 lb. zucchini (3 medium-sized, spiralized*)
- 2 cloves garlic (minced)
- 2 Tbsp. all purpose flour
- 1 1/2 milk (2% cups, or more, as needed)
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/4 cup half-and-half
- 1/4 cup grated Parmesan cheese (freshly)
- kosher salt
- freshly ground black pepper
- 2 Tbsp. fresh parsley leaves (chopped)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium360mg15% |
| Potassium510mg15% |
| Protein8g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber1g4% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium25% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Sarah Pelhan 6 years ago
My zucchini noodles don’t look like this. Maybe I am over cooking mine too long, but they always get watery and thin. It tastes good but isn’t really a replacement for noodles. The texture is off and they don’t absorb sauce.