Looking for a delicious and guilt-free way to indulge in creamy Italian flavors? Look no further than our Keto Summer Squash Alfredo! This mouthwatering dish combines the rich, velvety texture of Alfredo sauce with the lightness of fresh summer squash, making it the perfect low-carb meal for those warm days. With just 35 minutes from prep to plate, you’ll be savoring every bite of this satisfying recipe that will leave you feeling both full and fabulous. Dive into the world of keto-friendly cuisine and discover how easy it is to whip up this delightful dish that’s sure to impress your family and friends!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium summer squash
- 2 tablespoons butter
- 2 cloves garlic
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Wash the medium summer squash thoroughly and slice it into thin rounds or half-moons, depending on your preference. Mince the two cloves of garlic and set them aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Allow the butter to become fully melted and begin to bubble slightly.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to let the garlic burn, as this can impart a bitter flavor.
- Once the garlic is fragrant, add the sliced summer squash to the skillet. Sauté the squash for approximately 5-7 minutes, stirring occasionally, until it becomes tender and slightly golden. Season with salt and pepper to taste.
- While the squash is cooking, in a separate saucepan, pour in 1 cup of heavy cream. Heat the cream over medium-low heat until it begins to simmer, but do not let it boil.
- Once the heavy cream is simmering, gradually whisk in 1 cup of grated Parmesan cheese. Continue to whisk until the cheese is fully melted and the sauce is smooth and creamy.
- Add 1 teaspoon of dried basil to the cheese sauce, stirring to combine. Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Once the summer squash is cooked to your liking, pour the creamy Alfredo sauce over the sautéed squash in the skillet. Gently toss to coat the squash evenly with the sauce.
- Allow the mixture to heat through for an additional 2-3 minutes, letting the flavors meld together. If the sauce is too thick, you can add a splash of water or additional cream to reach your desired consistency.
- Remove the skillet from heat and serve the Keto Summer Squash Alfredo immediately. Garnish with extra Parmesan cheese or fresh basil if desired. Enjoy your delicious, low-carb Italian dish!
Tips
- Choose the Right Squash: Opt for medium-sized summer squash for the best texture and flavor. Zucchini can also be used as a substitute if you prefer.
- Don’t Rush the Garlic: When sautéing the garlic, keep a close eye on it to prevent burning. A perfectly sautéed garlic will enhance the overall flavor of your dish.
- Adjust the Creaminess: If you prefer a thinner sauce, feel free to add a splash of water or extra cream to achieve your desired consistency.
- Enhance with Fresh Herbs: For an extra burst of flavor, consider adding fresh basil or parsley as a garnish before serving.
- Serve Immediately: This dish is best enjoyed fresh, so serve it right after cooking to enjoy the creamy texture and vibrant flavors.
- Pair with Protein: For a complete meal, serve your Keto Summer Squash Alfredo alongside grilled chicken or shrimp for added protein.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 4g
Protein: 15g
Fat: 38g
Saturated Fat: 24g
Cholesterol: 125mg
