Sautéed Mushroom Zucchini Noodles with Parmesan
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 (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.
Ingredients
- 2 medium zucchini
- 8 oz mushrooms
- 2 tbsp olive oil
- 2 cloves garlic
- 1/2 tsp fresh thyme
- 1/4 cup heavy cream
- 2 tbsp Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Spiralize the 2 medium zucchini into noodles and set aside.
- 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.
- Step 3: Add 2 minced garlic cloves and 1/2 tsp chopped thyme, sautéing for 1 minute until fragrant.
- Step 4: Stir in 1/4 cup heavy cream and 1/4 tsp salt, cooking for 2 minutes until the sauce thickens slightly.
- Step 5: Add the 2 cups zucchini noodles and toss to coat, cooking for 2-3 minutes until heated through.
- Step 6: Remove from heat and stir in 2 tbsp grated Parmesan cheese until melted.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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
- ★★★★★
Loved the simplicity and how healthy it is. My kids even asked for seconds!
- ★★★★★
This recipe is a game-changer for my weeknight dinners. The mushrooms and zucchini noodles were perfectly cooked and the parmesan added just the right touch.
- ★★★★☆
Tasted great, but the zucchini noodles took longer to cook than I expected. Still, it's a keeper.
