Zoodles With Spinach, Mushroom, And Parmesan

These delicious, buttery, garlicky, zucchini noodles are the perfect low carb summer dish. Made with spiralized zucchini, spinach, mushrooms, and topped with pine nuts and parmesan cheese make this a light yet flavorful meal that is perfect for anyone on a keto, vegetarian, and gluten free diet.

Want to learn how to cook zoodles? Then these vegetarian, keto, and gluten-free friendly zucchini noodles are a recipe you must try! They are full of flavor and veggies in each bite! Learning how to cook zucchini noodles is a breeze and is so simple and healthy - anyone can make it!

It is absolutely perfect for lunch or a light dinner. All you need is a spiralizer, julienne peeler, or a mandoline slicer to get the zucchini into nice long pasta-like strips. Mix it with your favorite sauce and you've got a low carb and keto meal ready to be devoured.

This nutritious veggie noodle recipe is delicious as is but also super easy to customize to fit your palate. Try adding in your favorite vegetables or sauces. You can recreate this dish differently each time with just a few simple swaps.

Total Time

• Preparation time: 10 minutes
• Cooking time: 10 minutes
• Total: 20 minutes

Ingredients

• 2 medium zucchini
• 2 cups packed spinach
• 4 large cremini mushrooms, sliced
• ¼ cup grated Parmesan cheese
• 1 garlic clove, minced
• ½ onion, diced
• 1 tablespoon butter
• 2 tablespoons olive oil
• salt & pepper, to taste
• pine nuts, to garnish

How to cook zucchini noodles or zoodles

Zoodles can be made with spiralizer, julienne peeler, or mandoline slicer. I will be using a mandoline slicer.

1. Cut off the end of each piece of zucchini. Adjust the mandoline and slide the zucchini over the mandolin a couple of times until you get close to the seeds. Then turn your zucchini over to the other side and do it again. Repeat for all sides. Discard the core with the seeds.
2. Dice the onions, mince the garlic, and slice the mushrooms.
3. Place a large skillet over medium-high heat. Melt the butter and add the garlic. Cook for 1-2 minutes. Add olive oil, onions, mushrooms, salt and pepper, and saute for about another 5 minutes until mushrooms have browned.
4. Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-3 minutes. Make sure you don't overcook the zucchini. We like the noodles on the firm side so we only cooked them for about 2 minutes.
5. Add a portion of the zucchini noodles to each plate and sprinkle with fresh parmesan cheese and pine nuts. Enjoy!

Tips For Success

• You don't want the zucchini to be too soft otherwise the dish will be mushy. Remove from the heat before it gets translucent. It will continue to soften from the heat even once plated. 
• You can use different ingredients in your dish to compliment the noodles. Try garlic, tomatoes, carrots, or chopped nuts. 
• This recipe doesn't use an additional sauce. It's made simply with butter and olive oil. However, if you want to add a sauce, try pesto, roasted red pepper sauce, a cream-based sauce, or marinara. 

Storage

• Store uncooked zoodles in an air-tight bag in the fridge for up to 3 days. This is a great way to make the noodles ahead of time and use them to make a quick dish. 
• If you have leftover zoodles, they will keep in the fridge for up to 3 days as well. 
• This dish doesn't freeze well, so be sure to make it fresh each time. 

Equipment

• Spiralizer, julienne peeler, or mandoline slicer
• Kitchen knife
• Chopping board
• Large skillet

FAQs

What are zoodles?

Zoodles are short for zucchini noodles and are the healthy, gluten free, low carb solution to your pasta cravings!

How do you make zoodles?

Zoodles are made by using a mandolin slicer or a spiralizer to cut zucchini into thin spaghetti like strips.

What do you eat zoodles with?

In our recipe, we combine it with spinach, mushrooms, and parmesan for a winning taste combination. This combo is a classic! It's the perfect meal for those busy nights when you need something healthy and quick.

What do zucchini noodles taste like?

Zucchini noodles have a very mild and subtle taste so the flavor will depend on the sauces you use. They get soft very quickly so you should make sure not to overcook it.

While it doesn't taste quite like pasta, it is a great low carb substitute for you to get your "fix" in.

Can you use marinara sauce?

You can create and cook any kind of zucchini noodle "zoodle" recipe that you want. It is quite easy and simple to make substitutions. Whether you want to make it with marinara, a garlic butter sauce, or pesto, give it a try!

How do you make zoodles not watery? 

If you salt the noodles prior to cooking, give a quick sauté, and remove the noodles before they become translucent, it should not become too watery. If you cook them with a different method, you can put them in a paper towel and gently squeeze out the water. 

Should I salt zoodles before cooking? 

Salting you zoodles prior to cooking is great because it draws out the excess water which helps the zoodles to not be too watery in the dish. It also adds flavor. 

Are zoodles good for weight loss? 

Yes, they are a great healthy low carb substitute for egg and flour-based pastas! 

Zoodles With Spinach, Mushroom, and Parmesan

This keto, vegetarian, and gluten-free zoodles recipe with spinach, mushrooms, and parmesan is a simple and healthy classic that is perfect for lunch or a light dinner.

4.91 from 30 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Dinner, Lunch

Cuisine American, Gluten free, Keto, Vegetarian

Servings 2 servings

Calories 378 kcal

Ingredients

  

1x2x3x

• 2 medium zucchini
• 2 cups spinach
• 6 large crimini mushrooms
• ¼ cup grated parmesan
• 1 clove minced garlic
• ½ medium onion diced
• 1 tablespoon butter
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 tablespoon pine nuts to garnish

Instructions

 

Zoodles can be made with a spiralizer, julienne peeler, or mandoline slicer. I will be using a mandoline slicer.

• Cut off the end of each piece of zucchini. Adjust the mandoline and slide the zucchini over the mandolin a couple of times until you get close to the seeds. Then turn your zucchini over to the other side and do it again. Repeat for all sides. Discard the core with the seeds.
• Dice the onions, mince the garlic, and slice the mushrooms.
• Place a large skillet over medium-high heat. Melt the butter and add the garlic. Cook for 1-2 minutes. Add olive oil, onions, mushrooms, salt and pepper, and saute for about another 5 minutes until mushrooms have browned.
• Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-3 minutes. Make sure you don't overcook the zucchini. We like the noodles on the firm side so we only cooked them for about 2 minutes.
• Add a portion of the zucchini noodles to each plate and sprinkle with fresh parmesan cheese and pine nuts. Enjoy!

Notes

This dish is keto, vegetarian, and gluten-free. You can make this paleo by removing the butter and the cheese.

You can try this recipe many ways by switching up the veggies and the sauces.

Leftovers don't keep well with this dish, so eat what you can! If you reheat it the following day, the zoodles may become mushy.

Nutrition

Serving: 1plateCalories: 378kcalCarbohydrates: 22gProtein: 16gFat: 26gSaturated Fat: 6gCholesterol: 15mgSodium: 121mgPotassium: 2053mgFiber: 5gSugar: 12g

* This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

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Anaiah Michelle

Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.

www.speakveggietome.com/about