Mushrooms and Zucchini Noodles


Zucchini noodles have been around for some time and have been a recommended healthy substitute for wheat noodles.  A few years ago I made them a handful of times and they were good, but I still preferred regular pasta.  Within the last 8 months I’ve started to revisit zucchini noodles and have been having great success.  I make ‘linguini’ with my mandolin and soften them in a bit of olive oil.  Of course you have to keep an open mind when eating them but if you are trying to keep your vegetable intake high and your processed food intake low this is easy solution.  Zucchini noodles are mild in flavor so you can eat them raw.  I personally prefer to cook them as I like zucchini to be on the softer side.


Since I have been inspired to eat more zucchini noodles I started looking into buying a spiralizer.  Yes my mandolin works, but we all know curly noodles are way more exciting.  And of course I have plenty of fun kitchen tools these days, so I didn’t want to buy a spiralizer that was large or expensive.  As you can imagine my kitchen cabinets and counters are very stocked.  Last week a Sur La Table catalogue came in the mail with a $15 off a purchase coupon.  Insert major excitement here!  While I was flipping through the catalogue wouldn’t you know it, there was a GEFU Spirelli spiral slicer for $29.95.  We have a local Sur La Table so I went in and checked it out.  The employees had great things to say about the little unit and I was sold.  And don’t forget I had my $15 of coupon!  Next grocery run I bought a few zucchini and tried it out.  The end result.. amazing!!!  I used the fettuccini side (there’s also a linguini side).  The device was easy to use and the middle 1cm of the zucchini is cored out.  I noticed one of the reviews complained about this feature but they fail to realize the seeds cause mushy noodles.  I will definitely be using this device all the time!

I made sautéed mushrooms and zucchini noodles served with a piece of baked salmon on top.  A super easy meal to throw together on a week night!



Mushrooms and Zucchini Noodles

  • 2 cups thickly sliced mushrooms
  • 2 medium zucchini’s, spiraled into noodles
  • 1 tablespoon coconut oil
  • 1 tablespoon ghee
  • s&p
  1. Heat up the coconut oil over medium high heat in a large sauté pan.  Add mushrooms and cook until they start to caramelize and release their juices.  Remove from pan and set aside.
  2. Add the ghee to the same pan and once melted add the zucchini noodles.  Stir often until they are just softened – about 2 minutes.
  3. Add mushrooms and their juices back in, season with s&p, and cook off the liquid.

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