Low-Carb Four Cheese Zoodles

Recipe makes 5 servings

Ingredients:

For the Zoodles:
4 medium zucchinis (about 4 cups of zoodles)
1 Tbsp olive oil
Salt and pepper to taste

For the Cheese Sauce:
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ cup shredded cheddar cheese
¼ cup crumbled blue cheese
2 cloves garlic, minced
1 Tbsp butter
½ tsp dried Italian seasoning (optional)
Salt and pepper to taste

Instructions:

Use a spiralizer or a julienne peeler to turn the zucchinis into zoodles.

Heat olive oil in a large skillet over medium heat.

Add the zoodles to the skillet and cook for 2-3 minutes, stirring occasionally, until they are just tender. Season with salt and pepper.

Remove from heat and set aside.

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the cream has slightly thickened.

Reduce the heat to low and gradually add the Parmesan, mozzarella, cheddar, and blue cheese, stirring constantly until the cheeses are fully melted and the sauce is smooth.

Stir in the dried Italian seasoning if using, and season with salt and pepper to taste.

Add the cooked zoodles to the cheese sauce, tossing gently to coat the zoodles evenly with the sauce. Cook for an additional 1-2 minutes, until everything is heated through and well combined.

Serve immediately, garnished with extra Parmesan cheese or chopped fresh herbs if desired.

Nutritional breakdown per serving  (recipe makes 5 servings)

643 Calories
32.2g Protein
53g Fat
4g Fiber
12.2g Total Carbs
8.2g NET Carbs