Zucchini Noodles with Mushrooms

Enjoy Zucchini Noodles with Mushrooms, a light, low-carb “pasta” dish featuring tender spiralized zucchini tossed in garlicky olive oil with sautéed wild mushrooms, lemon, and Parmesan. This fresh, gluten-free dinner is ready in just 20 minutes.

Why You’ll Love This Recipe

Zucchini Noodles with Mushrooms is the ultimate healthy comfort food—satisfying like real pasta but only a fraction of the carbs and calories. Meaty mushrooms bring deep umami flavor, while zucchini stays perfectly al dente with zero heaviness. It’s naturally gluten-free, keto-friendly, and packed with veggies, yet feels indulgent thanks to garlic, good olive oil, and a shower of Parmesan. Perfect for quick weeknights, low-carb meal prep, or when you want something fresh and delicious without any guilt.

Recipe Tips and Tricks

• Salt & Drain Zucchini → Removes excess water so noodles don’t get soggy.
• Cook Mushrooms First → Get them golden before adding zoodles.
• High Heat, Short Time → Zucchini cooks in 2–3 minutes max.
• Use Two Pans → Or cook mushrooms first, then zoodles separately.
• Finish with Lemon → Brightens everything beautifully.
• Add Pasta Water Trick → Even for zoodles—helps sauce cling.

Yield: 4 Servings

Zucchini Noodles with Mushrooms

Print

Fresh, low-carb zucchini noodles with garlicky mushrooms are ready in 20 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• ¼ cup extra-virgin olive oil
• ½ cup freshly grated Parmesan (or vegan alternative)
• ½ tsp chili flakes (optional)
• 4 cloves garlic, thinly sliced
• 500g mixed mushrooms, sliced
• 6 medium zucchini, spiralized
• Fresh parsley or basil
• Salt and black pepper
• Zest + juice of 1 lemon

Instructions

1. Salt Zucchini → Spiralize zucchini, toss with 1 tsp salt, drain in colander 10 minutes.
2. Prep Mushrooms → Slice into bite-sized pieces.
3. Squeeze Zoodles → Press zucchini gently in clean towel—remove excess water.
4. Crisp Mushrooms → High heat, 2 tbsp oil; cook mushrooms undisturbed until golden (5–6 min).
5. Season Mushrooms → Add pinch salt and chili flakes.
6. Garlic Moment → Lower heat, add garlic slices; cook 30–60 seconds until fragrant.
7. Zoodle Time → Push mushrooms aside, add remaining oil, then zucchini noodles.
8. Toss Gently → Cook 2–3 minutes until just tender but still bright green.
9. Finish Bright → Off heat—add lemon zest, juice, half the Parmesan, black pepper.
10. Serve Immediately → Plate, top with remaining cheese and herbs—dinner is ready!

Notes

• Salting and squeezing zucchini is non-negotiable for perfect texture.
• Cook zoodles only until warm and slightly softened—never mushy.
• Mushrooms release a lot of water—let it evaporate for best flavor.
• Best eaten right away; leftovers get watery.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 265Total Fat 13gSaturated Fat 6gUnsaturated Fat 7gCholesterol 27mgSodium 699mgCarbohydrates 26gFiber 8gSugar 12gProtein 18g

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

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Ingredients Notes

• Zucchini → Medium-size, firm; spiralized or julienne-peeled.
• Mushrooms → Cremini, shiitake, oyster mix for best flavor.
• Garlic → Fresh thinly sliced—never minced (burns easily).
• Olive Oil → Extra-virgin, generous amount for richness.
• Parmesan → Freshly grated; nutritional yeast for vegan.
• Lemon → Zest + juice for brightness.
• Chili Flakes → Optional gentle heat.
• Fresh Herbs → Parsley, basil, or thyme at the end.

Variations and Substitutions

• Protein Boost → Grilled chicken, shrimp, salmon, or white beans.
• Vegan → Skip Parmesan or use nutritional yeast.
• Dairy-Free → Same as vegan.
• Creamy Version → Add splash of cashew cream or coconut milk.
• Spicy → Calabrian chili paste or extra red pepper flakes.
• Pesto Twist → Toss with basil or arugula pesto.

Storage Options

• Refrigerator → Best eaten fresh; store up to 2 days (zucchini releases water).
• Reheating → Gentle sauté with splash of water; avoid microwave.
• Freezing → Not recommended—zucchini becomes mushy.

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Until you can read, Wild Mushroom Carbonara