Sautéed Mushroom Zucchini Noodles with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light yet satisfying zucchini noodles tossed in a savory mushroom sauce with a hint of Parmesan. Packed with healthy fats and low in carbs for a perfect keto meal. This mediterranean-inspired vegetarian (keto) ready in about 25 minutes pairs medium zucchini, mushrooms, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 10 min Serves 2 Mediterranean cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Spiralize the 2 medium zucchini into noodles and set aside.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the 8 oz sliced mushrooms and cook for 5-7 minutes until golden brown.
  3. Step 3: Add 2 minced garlic cloves and 1/2 tsp chopped thyme, sautéing for 1 minute until fragrant.
  4. Step 4: Stir in 1/4 cup heavy cream and 1/4 tsp salt, cooking for 2 minutes until the sauce thickens slightly.
  5. Step 5: Add the 2 cups zucchini noodles and toss to coat, cooking for 2-3 minutes until heated through.
  6. Step 6: Remove from heat and stir in 2 tbsp grated Parmesan cheese until melted.

Frequently asked questions

How long does Sautéed Mushroom Zucchini Noodles with Parmesan take to make?

Total time is about 25 minutes (15 min prep + 10 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 with Parmesan?

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 Sautéed Mushroom Zucchini Noodles with Parmesan?

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 with Parmesan 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 Sautéed Mushroom Zucchini Noodles with Parmesan vegetarian?

Yes — this recipe is tagged vegetarian, keto, 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

Related recipes