Zoodles With Spinach, Mushroom, And Parmesan

Want to learn how to cook zoodles? Then these vegetarian, keto, and gluten-free friendly zucchini noodles are a recipe you must try! 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.

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!

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
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 onion, diced
• 1 tablespoon butter
• 2 tablespoons olive oil
• salt & pepper, to taste
• pine nuts, to garnish

Instructions

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!

Zoodles With Spinach, Mushroom, and Parmesan

5 from 28 votes

Recipe by Anaiah Michelle Course: Lunch, DinnerCuisine: American, Keto, Gluten Free, VegetarianDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

378

kcal

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.

Ingredients

• 2 medium zucchini

• 2 cups spinach

• 6 large crimini mushrooms

• 1/4 cup grated parmesan

• 1 clove minced garlic

• 1/2 medium onion diced

• 1 tablespoon butter

• 2 tablespoons olive oil

• salt and pepper to taste

• 1 tablespoon pine nuts to garnish

Directions

• 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.

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Nutritional Information

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