Lunch

Zucchini Alfredo

Nutritional Analysis

Serving size: 1 cup 4 servings per recipe

  • 240

    Calories

  • 19g

    Protein

  • 15g

    Fat

  • 17g

    Carbs

  • 8g

    Sugars

  • 0g

    Added Sugars

How much protein do I need?

Ingredients

  • 2 scoops whey protein powder*
  • 1 ½ cups 2% Milk
  • ¼ cup half and half
  • ¼ cup parmesan cheese, grated
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 3 tablespoons butter
  • 1 teaspoon garlic, minced
  • 1 small shallot, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 pound (3 medium-sized) zucchini, spiralized
  • Salt and pepper to taste
  • Fresh parsley, optional

    *We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.

Directions

Step 1

In a shaker cup combine whey protein powder, milk, and half and half. Shake until dissolved. Set aside.

Step 2

Combine parmesan, thyme, and oregano and set aside.

Step 3

Melt butter in a saucepan over medium heat. Add garlic and shallots and cook, stirring frequently, until fragrant, about a minute. Whisk in flour until lightly browned.

Step 4

Slowly pour in milk mixture while constantly whisking. Cook until mixture begins to lightly thicken then add parmesan cheese and spices.

Step 5

While still whisking, cook until sauce has reached desired consistency. Pour into a bowl and set aside.

Step 6

In the same sauce pan add spiralized zucchini and cook for about 3-5 minutes until tender and heated through.

Step 7

To serve, separate zucchini into four bowls. Spoon sauce equally on top of zucchini mixture. Garnish with parsley, if desired.


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