Sautéed Zucchini Noodles with Mushroom and Parmesan

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

A light, veggie-forward dish where zucchini noodles marry earthy mushrooms and nutty Parmesan. This mediterranean-inspired vegetarian (keto-friendly) ready in about 25 minutes pairs zucchini, mushrooms, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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.

Prep: 15 min Cook: 10 min Serves 2 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Grate 1 medium zucchini (6 oz) using a box grater, then pat dry with paper towels to remove excess moisture.
  2. Step 2: Heat 1 tsp olive oil in a skillet over medium heat. Add 4 oz sliced mushrooms and 1 minced garlic clove. Sauté for 5 minutes until mushrooms are tender and golden.
  3. Step 3: Add zucchini noodles to skillet, season with 1/4 tsp black pepper, and cook for 3-4 minutes until heated through, stirring occasionally.
  4. Step 4: Stir in 2 tbsp grated Parmesan until melted. Serve immediately.

Frequently asked questions

How long does Sautéed Zucchini Noodles with Mushroom and 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 Zucchini Noodles with Mushroom and 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 zucchini from drying out.

Can I substitute ingredients in Sautéed Zucchini Noodles with Mushroom and 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 Zucchini Noodles with Mushroom and 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 Zucchini Noodles with Mushroom and Parmesan keto-friendly?

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

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