Miso-Glazed Zucchini Noodles with Shiitake Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tangy miso glaze coats spiralized zucchini noodles, while shiitake mushrooms add umami depth to this light yet satisfying meal. This Japanese-inspired vegetarian recipe (low-carb, gluten-free), ready in about 23 minutes, pairs zucchini, shiitake mushrooms, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 8 min Serves 2 Japanese cuisine 185 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchinis into noodles and set aside. Slice 4 oz shiitake mushrooms thinly. Mince 1 garlic clove.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add mushrooms and sauté for 5 minutes until golden. Add minced garlic and cook for 30 seconds until fragrant.
  3. Step 3: Whisk together 1 tbsp white miso paste, 1 tsp apple cider vinegar, and 1/2 tsp sesame oil until smooth. Pour over mushrooms and stir to coat.
  4. Step 4: Add zucchini noodles to the skillet and toss gently for 2-3 minutes until just warmed through. Do not overcook; zucchini should retain a slight crunch.

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