Name: Mushroom and Zucchini Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian-inspired
Ingredients: 2 medium zucchinis, spiralized into noodles; 1 cup mushrooms, sliced (cremini, white button, or your choice); 2 tbsp olive oil; 2 garlic cloves, minced; 1/4 tsp salt; Freshly ground black pepper, to taste; 1 tbsp fresh parsley, chopped (optional); Red pepper flakes (optional)

A delicious and healthy dish, Mushroom and Zucchini Noodles combine tender zucchini noodles with savory mushrooms, garlic, and a touch of olive oil. This dish is light yet satisfying, perfect for a low-carb, gluten-free dinner or as a tasty side. Ready in under 30 minutes!

Recipe Tips and Tricks

Use a spiralizer to make zucchini noodles, but you can also use a vegetable peeler for thinner ribbons.
For extra flavor, try adding a pinch of red pepper flakes to the mushrooms while sautéing.
Ensure your mushrooms are properly dried after washing to avoid sogginess when cooking.
To make the dish heartier, add grilled chicken or shrimp.

Why You’ll Love This Recipe

Mushroom and Zucchini Noodles are a perfect low-carb alternative to pasta, packed with nutrients, and brimming with earthy mushroom flavors. The zucchini noodles soak up all the savory goodness of garlic and olive oil, while the mushrooms add depth and texture. It’s a quick, flavorful, and guilt-free meal!

Yield: Serves 2

Mushroom and Zucchini Noodles

Light and healthy, Mushroom and Zucchini Noodles are a savory low-carb dinner option, ready in under 30 minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 medium zucchinis, spiralized into noodles
1 cup mushrooms, sliced (cremini, white button, or your choice)
2 tbsp olive oil
2 garlic cloves, minced
1/4 tsp salt
Freshly ground black pepper, to taste
1 tbsp fresh parsley, chopped (optional)
Red pepper flakes (optional)

Instructions

Prepare the zucchini noodles: Using a spiralizer or vegetable peeler, create zucchini noodles. Place them in a colander and sprinkle with a little salt to draw out moisture. Set aside.
Sauté the mushrooms: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 4-5 minutes, until softened and browned.
Add garlic: Toss in minced garlic and cook for another 1-2 minutes, until fragrant.
Cook zucchini noodles: Add zucchini noodles to the skillet and toss gently. Sauté for 2-3 minutes, just until tender (don’t overcook to avoid soggy noodles).
Season: Sprinkle with salt, pepper, and red pepper flakes, if desired. Stir well to combine.
Serve: Garnish with fresh parsley and serve immediately.

Notes

If you prefer your zucchini noodles to have a bit more texture, skip the salting step, and just pat them dry before cooking.
To make this dish a little richer, add a squeeze of lemon juice or a drizzle of balsamic vinegar for extra depth of flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 280Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 301mgCarbohydrates 31gFiber 5gSugar 6gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Zucchini: Opt for firm, fresh zucchinis to avoid watery noodles. You can substitute zucchini with yellow squash if preferred.
Mushrooms: Cremini, white button, or portobello mushrooms work best, but you can experiment with shiitake or oyster mushrooms for a different taste.
Olive Oil: A good quality extra virgin olive oil enhances the flavor.
Garlic and Herbs: Fresh garlic gives the dish a richer flavor. If you don’t have fresh herbs, dried herbs like thyme or oregano are good alternatives.

Variations and Substitutions

Add protein: Include grilled chicken, shrimp, or tofu for a more filling meal.
Switch up the noodles: Try using butternut squash noodles for a sweet contrast.
Add creamy sauce: If you’re craving something creamy, swirl in some cashew cream or dairy-free cream cheese.
For extra greens, throw in some spinach or kale.

Storage Options

Store leftover mushroom and zucchini noodles in an airtight container in the refrigerator for up to 2 days. To reheat, gently sauté the noodles on low heat to preserve their texture. This dish does not freeze well, as zucchini noodles release moisture when frozen.