Prep the zucchini noodles: Spiralize the zucchinis or use pre-spiralized “zoodles.” Spread them on a clean towel, sprinkle with a little salt, and let them sit for 10 minutes to draw out moisture. Pat dry before cooking. This helps prevent a watery sauce.

Brown the beef: Heat a large skillet over medium-high. Add the ground beef and a pinch of salt and pepper. Cook, breaking it up with a spatula, until browned and no longer pink, 6–8 minutes. If there’s excess fat, drain most of it, leaving about a tablespoon for flavor.

Add aromatics: Push the beef to the sides of the pan. Add olive oil or butter to the center, then stir in the garlic. Cook 30–60 seconds until fragrant. Mix the garlic into the beef.

Build the Alfredo-style sauce: Reduce heat to medium-low. Pour in the heavy cream. Stir in Parmesan, cream cheese (if using), nutmeg, Italian seasoning, and a pinch of red pepper flakes. Simmer gently, stirring, until the sauce thickens and coats the beef, 2–4 minutes. Season to taste with salt and pepper.

Cook the zoodles: In a separate large skillet over medium heat, add a drizzle of olive oil. Toss in the zucchini noodles and cook 2–3 minutes, just until slightly tender but still crisp. Do not overcook. Alternatively, microwave the zoodles for 60–90 seconds to keep them firm.

Combine and serve: Add the zoodles to the beef Alfredo or spoon the sauce over the zoodles in bowls—your call. Toss gently to coat. Top with more Parmesan and chopped parsley. Serve immediately.