Miso-Glazed Zucchini Noodles with Shiitake Mushrooms
Tangy miso glaze coats spiralized zucchini noodles, while shiitake mushrooms add umami depth to this light yet satisfying meal. This japanese-inspired vegetarian (low-carb, gluten-free) ready in about 23 minutes pairs medium 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2 medium zucchini
- 4 oz shiitake mushrooms
- 1 tbsp white miso paste
- 1 tsp apple cider vinegar
- 1 tbsp olive oil
- 1 clove garlic
- 1/2 tsp sesame oil
Instructions
- Step 1: Spiralize 2 medium zucchinis into noodles and set aside. Slice 4 oz shiitake mushrooms thinly. Mince 1 garlic clove.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Miso-Glazed Zucchini Noodles with Shiitake Mushrooms take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Zucchini Noodles with Shiitake Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Miso-Glazed Zucchini Noodles with Shiitake Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Zucchini Noodles with Shiitake Mushrooms for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Zucchini Noodles with Shiitake Mushrooms low-carb?
Yes — this recipe is tagged low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick and delicious, my go-to for a healthy dinner.
- ★★★★★
This was a hit with my family! The miso glaze was perfect on the zucchini noodles.
- ★★★★☆
Loved the flavors, but the mushrooms took longer to cook than the recipe said.
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