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How To Make Mushroom Zucchini Noodles With Velvety Comfort
Grant Logan

Mushroom Zucchini Noodles

Rustic and quick, this Mushroom Zucchini Noodles recipe brings the earthy flavor of cremini mushrooms together with fresh garlic, herbs, and tender spiralized zucchini in a beautiful 20-minute dinner that’s low-carb, satisfying, and deeply aromatic.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Low Carb, Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 medium zucchinis, spiralized
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Equipment

  • large skillet
  • spiralizer or vegetable peeler
  • wooden spoon or spatula
  • knife and cutting board

Method
 

  1. Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
  2. Add minced garlic and sauté for 1 minute until fragrant but not browned.
  3. Add sliced mushrooms and cook for 5–7 minutes until browned and moisture is released.
  4. Season mushrooms with thyme, salt, and pepper. Stir to combine.
  5. Add spiralized zucchini and gently toss with the mushroom mixture.
  6. Sauté zoodles for 2–3 minutes until just tender (al dente). Do not overcook.
  7. Remove from heat and stir in grated Parmesan until lightly melted.
  8. Garnish with fresh parsley and serve immediately while warm.

Notes

Don't overcrowd the pan when browning mushrooms — it’s essential for deep flavor. Add Parmesan off heat to prevent clumping. For a vegan version, skip the cheese or use nutritional yeast. A quick sauté keeps the zoodles firm, not watery.