Sautéed Mushroom Zucchini Noodles
Light zucchini noodles tossed in a rich garlic-mushroom sauce with creamy herbs. This american-inspired vegetarian (low-carb) ready in about 35 minutes pairs medium, spiralized (8 cups) zucchini, olive oil, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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
- 4 medium, spiralized (8 cups) zucchini
- 2 tbsp olive oil
- 1 cup sliced mushrooms
- 2 cloves, minced garlic
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- 1/4 cup grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Step 2: Add 1 cup sliced mushrooms and sauté 5 minutes until golden and tender.
- Step 3: Stir in 2 minced garlic cloves and cook 1 minute until fragrant, avoiding browning.
- Step 4: Add 8 cups spiralized zucchini noodles and cook 3-4 minutes, stirring frequently, until tender but still crisp.
- Step 5: Mix in 1/4 cup heavy cream, 1 tbsp lemon juice, 1/4 cup grated parmesan, 1/4 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes until sauce thickens and coats noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Mushroom Zucchini Noodles take to make?
Total time is about 35 minutes (15 min prep + 20 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 Sautéed Mushroom Zucchini Noodles?
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 olive oil from drying out.
Can I substitute ingredients in Sautéed Mushroom Zucchini Noodles?
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 Sautéed Mushroom Zucchini Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Mushroom Zucchini Noodles low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is now my go-to recipe for a quick weeknight dinner. So flavorful and light.
- ★★★★★
A wonderful vegetarian meal that's both easy and satisfying. The mushrooms really shined.
- ★★★★★
My kids devoured these zucchini noodles! So healthy and tasty, I'll make them again this week.
