Prep the zucchini: Spiralize the zucchini into medium-thick noodles. Lay them on paper towels and sprinkle with a small pinch of salt. Let them sit 10 minutes to draw out moisture, then gently pat dry.

Make the alfredo base: In a large skillet over medium heat, melt the butter. Add the garlic and cook 30–45 seconds until fragrant, stirring constantly so it doesn’t brown.

Add the cream: Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and let it bubble softly for 2–3 minutes, stirring now and then. If using cream cheese, whisk it in until smooth.

Add Parmesan: Take the pan off heat briefly. Slowly whisk in the Parmesan a handful at a time until the sauce is smooth and thick. Season with salt, pepper, and a pinch of nutmeg. Return to very low heat to keep warm.

Sauté the zoodles: In a separate large skillet, heat the olive oil over medium-high. Add the zucchini noodles and cook 1–2 minutes, tossing often. You want them just tender but still with a bite. Do not overcook.

Combine: Transfer the zoodles to the pan with the alfredo sauce. Toss gently over low heat for 30–60 seconds until coated. If the sauce seems too thick, add a splash of cream or a tablespoon of water. If it’s thin, let it sit on low heat for a minute to tighten up.

Taste and finish: Adjust salt and pepper. Top with extra Parmesan and chopped parsley or basil.

Serve immediately: Add your protein of choice on top if using, and serve warm.