This one-pan meal includes spiralized zucchini that is coated in a lightened up creamy Greek yogurt alfredo sauce topped with dollops of a delicious pumpkin ricotta mixture
Today I am sharing my new favorite savory pumpkin dish creation, Spiralized Zucchini Alfredo with Pumpkin Ricotta! The recipe also happens to be a one-pan recipe made with zucchini cut into spirals using a spiralizer (instead of white pasta) and coated with a lightened up alfredo sauce made with Greek yogurt. The mixture is topped with small dollops of a pumpkin ricotta mixture and fresh sage. I have one word – Yum!
To be honest when I started dreaming up this recipe I was really not sure if the outcome would edible. As a food blogger sometimes you think you have the most delicious recipe idea in your idea, but when you put those ideas into action and cook or bake the recipe you are incredibly disappointed with the final product. I have to admit this happens to me on occasion – which means some recipes require many remakes before I get to perfect final product.
I decided to make this recipe one Sunday afternoon, knowing there was a good chance we could not depend on it for our dinner meal. Simultaneously while working on this recipe I also made a household staple of bean burritos. After one bite of the dish, I knew the bean burritos would not be necessary for our dinner that night!
Your Family’s Dietitian,
Spiralized Alfredo Zucchini Topped with Pumpkin Ricotta
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1/2 cup white wine
- 1 5.3 oz plain Greek yogurt
- 3/4 cup parmesan cheese shredded
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 medium zucchini
- 1 cup pumpkin puree
- 1/2 cup parmesan cheese shredded
- 1 cup ricotta cheese
- 2 tbsp fresh sage chopped
- salt and pepper to taste
- 1-2 tbsp parmesan cheese shredded
1. Preheat oven to 375 degrees Fahrenheit
2. Spiralize 3 medium zucchinis
3. Mix all of the ricotta ingredients and store in refrigerator while you make alfredo sauce.
4. In a medium oven-appropriate skillet heat butter on medium heat. Add garlic and cook for 2-5 minutes or until slightly browned.
5. Stir in white wine and bring to simmer. Simmer for about 5 minutes or until reduced by about half.
6. Add Greek yogurt, parmesan cheese, salt, and pepper. Stir well. Remove from heat.
7. Stir in zucchini noodles making sure all noodles are covered in sauce. Sprinkle remaining parmesan cheese on top. Remove pumpkin ricotta mixture from refrigerator.
8. Use a small cookie scoop or spoon to place dollops of ricotta mixture evenly on top of noodles.
9. Transfer skillet to oven and bake at 375 degrees Fahrenheit for about 7-12 minutes or until ricotta mixture is melted and slightly browned on top.
10. Let cool for about 10 minutes, then sprinkle with sage and serve.