Skinny Zucchini Noodle Alfredo Meal Prep

Add 1 tbsp olive oil to a large skillet and bring skillet to medium high heat. Add in zucchini noodles and cook until zucchini releases water and is just barely cooked. Zucchini should be tender but still crisp. Add zucchini noodles to a colander and shake several times over sink to drain out water released by zucchini. Set colander aside, allowing zucchini to cool and more water to drain out. In a saucepan, add remaining 1 tbsp of olive oil and garlic and bring to medium heat. Cook until garlic is lightly browned. Add in flour, stirring constantly until a smooth paste forms. Add in chicken broth and stir until flour is completely dissolved into broth. Stir in milk. Bring sauce to a simmer and cook a few minutes until sauce thickens and is reduced by 1/3. Stir in cheese until completely melted and continue to cook until sauce has thickened to your desired consistency. Keep in mind that sauce will thicken even more as it cools. Add black pepper to taste. Pat zucchini noodles dry with paper towel. Add zucchini noodles to meal prep containers. If you own the meal prep containers with 2 or more compartments, I recommend using them for this recipe or store the sauce separately. Add your sauce to a separate compartment in the meal prep container. Store in fridge or freezer. When reheating, heat zucchini noodles and sauce in microwave. Pat dry zucchini noodles. Stir sauce until smooth. Add sauce to zucchini noodles and toss until evenly coated. Garnish with freshly grated parmesan cheese if desired. You can also reheat on the stove. If you use the stove method, I recommend heating the zucchini noodles separately from the sauce because the zucchini noodles will release water each time they are reheated.