Sautéed Zucchini Noodles with Parmesan and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light zucchini noodles tossed with sautéed mushrooms and melted Parmesan for a low-carb vegetable side. This italian-inspired keto (vegetarian) ready in about 25 minutes pairs medium (about 1.2 lbs, 540g) zucchini, olive oil, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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.

★ 3.8 (15 ratings) Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Spiralize zucchini into noodles and set aside.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
  3. Step 3: Add 1 cup sliced mushrooms and cook for 5 minutes until softened and golden.
  4. Step 4: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Add zucchini noodles and 1/4 teaspoon salt, stirring to combine. Cook for 3-4 minutes until zucchini is tender but still al dente.
  6. Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and combined.

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Frequently asked questions

How long does Sautéed Zucchini Noodles with Parmesan and Mushrooms 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 Parmesan and Mushrooms?

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 Zucchini Noodles with Parmesan and Mushrooms?

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 Parmesan and Mushrooms 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 Parmesan and Mushrooms vegetarian?

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

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