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Spiralized Alfredo Zucchini Topped with Pumpkin Ricotta

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Alfredo Sauce

  • 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

Pumpkin Ricotta

  • 1 cup pumpkin puree
  • 1/2 cup parmesan cheese shredded
  • 1 cup ricotta cheese
  • 2 tbsp fresh sage chopped
  • salt and pepper to taste

Topping

  • 1-2 tbsp parmesan cheese shredded

Instructions

  1. 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.