Cream Cheese Cheddar Zoodles

Servings: 2
Calories: 581.0kcal/2430.7kJ (per serving)
Fat: 50.3g (per serving)
Carbs: 9.4g (per serving)
Protein: 24.7g (per serving)

About

Vegetables sure do taste a lot better when smothered in cheese sauce! This cheddar cheese sauce is thickened with a bit of cream cheese. A dash of red pepper flakes adds a little heat to keep the zoodles from tasting too bland. Enjoy as an accompaniment to your low-carb main course or add a protein to turn this into its own meal!

Ingredients

10 ounce zucchini
1 tablespoon unsalted butter
2 tablespoon heavy cream
½ cup chicken broth
⅛ teaspoon salt
¼ teaspoon black pepper, ground
¼ teaspoon crushed red pepper by simply organic
1 ½ cup, shredded cheddar cheese
2 ounce cream cheese

Instructions

Spiralize your zucchini into noodles, or you can use a vegetable peeler to create flat “fettuccine”-like noodles. Press the zucchini between two paper towels to remove excess moisture. Set aside for later.
In a large skillet over low heat, melt the butter. Then, whisk in the heavy cream, followed by the chicken broth, salt, pepper, and red pepper.
Bring the sauce to a simmer and whisk until all the liquids/fats have emulsified. Turn the heat back down to below a simmer and melt the cheddar cheese in the sauce in ½-cup increments. Once whisked together, whisk in the cream cheese. Adjust the heat as necessary to avoid separating the sauce while continually whisking until you have a creamy cheddar sauce.
With the heat still on low, toss in the zucchini noodles. Bring the sauce quickly to a simmer as you toss the noodles to coat them in the sauce. The zucchini will release some extra liquid, allowing the sauce to spread out and coat the noodles. Enjoy hot!