Roasted Garlic & Zucchini Alfredo

Roasted Garlic Zucchini Alfredo

Roasted Garlic & Zucchini Alfredo

Course: Dinner, Lunch
Cuisine: Italian
Keyword: Garlic, zucchini
Servings: 4
Calories: 565kcal


  • 2 heads garlic
  • 6 zucchini spiralized or sliced into thin strips
  • 2 onions sliced thin
  • 2 tsp olive oil divided
  • 4 tbsp butter
  • 1/4 cup coconut cream or heavy cream
  • 8 oz cream cheese
  • 4 oz shredded parmigiana


  • Preheat oven to 400 degrees
  • Peel loose paper off garlic and leave the head itself intact with all cloves connected
  • Trim 1/4 inch off top of head of garlic to expose cloves
  • Drizzle 1 teaspoon olive oil over exposed surface of garlic, so it sinks down into the cloves
  • Wrap in foil and bake for 40 minutes
  • In large skillet over medium heat, toss roasted garlic, onion, zucchini in 1 teaspoon olive oil
  • Remove from pan
  • Reduce heat, add butter, cream cheese, parmigiana, cream and incorporate, simmering (don't boil or it will separate)
  • Add veggies back, toss and serve


Calories: 565kcal | Carbohydrates: 23g | Protein: 19g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 112mg | Sodium: 765mg | Potassium: 1057mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1921IU | Vitamin C: 61mg | Calcium: 480mg | Iron: 2mg
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