Keto Four Cheese Spaghetti Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(2662 reviews)
Keto Four Cheese Spaghetti
Zylo Recipes

Description

Imagine a comforting bowl of zucchini spaghetti, transformed into a symphony of creamy, cheesy indulgence. This dish begins with tender strands of zucchini, lightly sauteed to retain a delightful al dente texture. They provide a fresh, subtle base that perfectly complements the richness to come.

What truly elevates this simple vegetable dish is the decadent four-cheese sauce. The sharpness of Parmesan provides a foundational savory note, its distinctive flavor melding beautifully with the other cheeses. Cream cheese lends a velvety smoothness, coating each strand of zucchini in a luxurious embrace.

Cheddar adds a familiar, comforting warmth, its gentle tang cutting through the richness. Finally, brie introduces a touch of sophisticated decadence, its earthy undertones and creamy texture creating a truly unforgettable experience. The cheese sauce is carefully crafted to achieve a perfect balance.

It’s rich without being heavy, flavorful without being overpowering. As it gently simmers, the cheeses melt together, creating a harmonious blend that clings beautifully to the zucchini. Every bite is an explosion of creamy, cheesy goodness, with the fresh zucchini providing a welcome counterpoint.

The dish presents beautifully with vibrant green strands coated in the luscious creamy sauce. It's an enticing and comforting meal, perfect for a cozy night in. This zucchini spaghetti is more than just a quick and easy dinner; it’s a celebration of simple ingredients transformed into something truly special.

Preparation Time

Prep Time
7 min
Cook Time
8 min
Total Time
15 min

Nutrition Information

Per 1 servings serving
C
Calories
750 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
45 g

C
Fats
60 g
Saturated Fats 35 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 800 mg
Potassium 200 mg
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Ingredients

    1.
    Cream Cheese Spread
    Cream Cheese Spread
    2 tablespoon
    2.
    Zucchini
    Zucchini
    1 large
    3.
    Cheddar Cheese
    Cheddar Cheese
    1 tablespoon, grated
    4.
    Parmesan Cheese
    Parmesan Cheese
    1 tablespoon, grated
    5.
    Brie Cheese
    Brie Cheese
    1 tablespoon
    6.
    Garlic
    Garlic
    1 clove
    7.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    8.
    Shallot
    Shallot
    1 tablespoon, chopped
    9.
    Heavy Cream
    Heavy Cream
    ⅓ cup
    10.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    11.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Melt half the butter in a saucepan over a low/medium heat. Thinly slice the garlic and shallot and add to the pan. Sweat gently for a minute or so until tender. Add the cream cheese and stir until melted.
    2.
    Add the cheddar, heavy cream, parmesan, brie, salt and pepper and stir well. Simmer until heated through and the cheeses have melted together to form a thickened sauce.
    3.
    Slice the ends from the zucchini and peel away the skin. Peel the zucchini flesh into wide ribbons. Melt the remaining butter in a skillet over a low/medium heat and add the zucchini, cooking for a minute or two until just tender.
    4.
    Spoon the sauce over the zucchini and stir well to coat. Serve hot.