Creamy low-carb zucchini alfredo

Heat 1 tablespoon of butter in a 12-inch sauté pan over medium heat. Once hot, add the spiralized zucchini and cook for 2-3 minutes until slightly softened but not soggy, tossing occasionally. Transfer to a colander to drain while making the sauce.

Wipe out the pan and return to heat. Add the remaining 3 tablespoons of butter and let it melt. Add minced garlic and cook for up to 1 minute until it just begins to lightly brown. Pour in the heavy cream, Italian seasoning, salt, and pepper. Stir everything together and reduce heat to medium-low. Cook for about 2-3 minutes until the sauce thickens to your preference.

Add the parmesan cheese to the sauce and stir until completely melted. Remove from heat. Pat the cooked zucchini noodles dry with a paper towel before adding them to the sauce. Toss to coat evenly and serve immediately while hot.