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    Home » Keto

    Zoodles With Spinach, Mushroom, And Parmesan

    Published: Mar 29, 2021 · Modified: Mar 23, 2022 by Anaiah Michelle · 18 Comments

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    Jump to Recipe Print Recipe
    A fork twirled with a healthy zucchini noodles recipe that is keto and gluten free
    A fork twirled with a healthy zucchini noodles recipe that is keto and gluten free

    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.

    A healthy recipe for zucchini noodles 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! 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.

    Two plates of a spinach, mushroom, parmesan zoodles recipe.

    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!
    Easy recipe steps for how to make zucchini noodles.

    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
    A fork full of zucchini noodles ready to be eaten.

    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
      

    • 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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    Did you try this recipe?

    Please let me know how this Zoodles with Spinach, Mushroom, and Parmesan recipe turned out for you! Leave a comment and rating below and don't forget to sign up for the newsletter if you want to receive recipes, meal plans, and special offers in your inbox.

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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
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    Comments

    1. Marinela

      August 02, 2021 at 3:33 am

      This recipe uses a few of my favorite ingredients for all time: zucchini, spinach and mushrooms! Excellent! I felt good putting all those healthy ingredients in my body for lunch! Thank you for taking time developing this wonderful recipe Anaiah!

      Reply
    2. Natalia

      July 12, 2021 at 12:58 am

      It’s only recently that I have tried zoodles. This version does sound delicious. The perfect meal for a hot summer day on the patio. Super easy to make too. Thanks for sharing!

      Reply
    3. Moop Brown

      July 11, 2021 at 11:44 pm

      I love how this recipe utilizes zucchini for the noodles lessening the overall carb intake and bringing a unique flavor and twist to this dish.

      Reply
    4. Amanda Dixon

      July 11, 2021 at 3:36 pm

      This made for such a wonderful dinner! We have a ton of zucchini right now, and this was such a delicious way to use them. It was really easy and fresh tasting.

      Reply
    5. Lori | The Kitchen Whisperer

      July 11, 2021 at 2:30 pm

      So loving this recipe! It’s guilt-free and absolutely DELICIOUS!!! It’s the perfect summer “pasta”

      Reply
    6. Marisa Franca

      July 11, 2021 at 10:57 am

      We have this vegetable side every week. Not only is it delicious but it's so easy to make. It is loaded with flavor but the calories and fat are miniscule. This recipe is definitely a keeper.

      Reply
    7. Jacqueline Debono

      July 11, 2021 at 3:28 am

      Love this zoodles recipe. The combination of zucchini, mushrooms, spinach and parmesan is so tasty!

      Reply
    8. Gunjan Dudani

      July 10, 2021 at 3:20 pm

      This sounds so healthy and refreshing especially in this summer. Definitely on my to do list.

      Reply
    9. Alex

      July 10, 2021 at 10:42 am

      A mandolin slicer! How cool. I didn't even realize that was a thing. I can't wait to try these! My kid loves zoodles and would devour these.

      Reply
    10. Erin

      July 10, 2021 at 10:17 am

      I love how quick and easy this is to make! And the ingredients sound so tasty together. It's time to get out the spiralizer!

      Reply
    11. Freya

      July 02, 2021 at 1:19 pm

      A great way to give zoodles a bit of flavour!

      Reply
    12. Oscar

      July 01, 2021 at 8:05 pm

      I love zoodles and using my spiralizer. This was great with the spinach and mushrooms. Will make again.

      Reply
    13. Addie

      July 01, 2021 at 6:36 pm

      Great way to use up zucchini! So yummy!

      Reply
    14. Jeri

      July 01, 2021 at 2:14 pm

      I love zoodles, but they never turn out properly! So I decided to try again using your great instructions, and they turned out beautifully! I always have a ton of zucchini to use up every summer, so I will be making this a lot! Thanks for the great recipe!

      Reply
    15. Jere Cassidy

      July 01, 2021 at 2:04 pm

      This is the perfect recipe so I can use up all the zucchini I havest. I love how easy the recipe is and it's perfect for a summer meal.

      Reply
    16. Andrea White

      June 30, 2021 at 7:12 pm

      Zoodles are always a fun dish!

      Reply
    17. Jeannie

      June 30, 2021 at 6:52 pm

      I love zoodles because they are easy to prepare and healthy too.

      Reply
    18. Kayla

      June 18, 2021 at 8:35 pm

      Love these zoodles! Perfect for a low carb dinner!

      Reply

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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. I hope you try these delicious meals and enjoy them as much as I do!


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