Prep the zoodles: Spiralize the zucchini or use pre-spiralized noodles. Pat them dry with paper towels to remove excess moisture. This step helps prevent a watery sauce later.

Start the sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–60 seconds until fragrant, not browned.

Add cream: Pour in the heavy cream and bring to a gentle simmer. Keep it on low to medium-low heat so it thickens without splitting.

Enrich the sauce: Stir in the cream cheese, if using, until smooth. Gradually add the Parmesan, whisking until the sauce is velvety. Season with salt, pepper, and a pinch of nutmeg. If it’s too thick, thin with a splash of cream; too thin, simmer a bit longer.

Sauté the zoodles: In a separate large skillet, heat olive oil over medium-high. Add zucchini noodles and toss for 2–3 minutes, just until slightly tender but still crisp. Season lightly with salt and pepper.

Combine: Transfer the zoodles to the Alfredo sauce and toss to coat. If the sauce seems loose from zucchini moisture, simmer for 30–60 seconds to tighten it up.

Finish: Add lemon zest and parsley if using. Taste and adjust seasoning. Serve immediately with extra Parmesan on top.