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!
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Total: 20 minutes
- 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
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.
- 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!
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.
2 servings per container
Serving Size1 plate
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 6g 30%
- Cholesterol 15mg 5%
- Sodium 121mg 6%
- Amount Per Serving% Daily Value *
- Potassium 2053mg 59%
- Total Carbohydrate
- Dietary Fiber 5g 20%
- Sugars 12g
- Protein 16g 32%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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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.