Sautéed Zucchini Noodles with Garlic Mushroom Sauce

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

Creamy mushroom sauce tossed with zucchini noodles, enhanced with garlic and fresh herbs for a hearty vegetarian keto meal. This mediterranean-inspired vegetarian (low-carb) ready in about 27 minutes pairs zucchini, cremini mushrooms, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 215 calories and feeds 4, 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.

★ 4.3 (14 ratings) Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 215 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 spiralized zucchini noodles in a colander and toss with 1/4 tsp salt. Let sit for 10 minutes, then squeeze out excess moisture with clean hands.
  2. Step 2: Heat 1 tbsp butter in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and cook for 6-7 minutes until golden and tender.
  3. Step 3: Add 3 minced garlic cloves to skillet and cook for 1 minute until fragrant. Stir in 1/4 cup heavy cream and 1/4 tsp salt, then simmer for 2 minutes until sauce thickens slightly.
  4. Step 4: Add 4 spiralized zucchini noodles to skillet, tossing gently to coat with sauce. Cook for 3 minutes until zucchini is tender-crisp. Remove from heat, stir in 2 tbsp chopped fresh parsley, and season with 1/8 tsp black pepper.

Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Zucchini Noodles with Garlic Mushroom Sauce?

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 zucchini from drying out.

Can I substitute ingredients in Sautéed Zucchini Noodles with Garlic Mushroom Sauce?

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 Zucchini Noodles with Garlic Mushroom Sauce 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 Zucchini Noodles with Garlic Mushroom Sauce vegetarian?

Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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