Zucchini Noodles with Tomatoes, Mushrooms, and Parmesan Sauce

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Zucchini noodles or zoodles are not only a fantastic gluten-free and low carb alternative to pasta but a brilliant base for any tasty dish. This healthy and colorful combination of zucchini, mushrooms and Parmesan cheese is as rich and flavorful as a creamy pasta. Zoodle-doodle-doo!
Print Recipe
Total Time 20 minutes


  • 1 1/2 lbs Zucchini
  • 2 tbsp olive oil
  • 4 tomatoes
  • 8 oz. mushrooms
  • salt and pepper, to taste


  • 1 cup heavy whipping cream
  • 1 cup shredded Parmesan cheese save a handful for serving
  • salt and pepper, to taste


  • Using a julienne peeler, slice the zucchini lengthwise into ribbons. Put the ribbons in a bowl and sprinkle with olive oil. Set aside to marinate and soften.
  • Seed and chop the tomatoes finely. Chop the mushrooms.
  • Heat a little olive oil in a skillet over medium-high heat. Add the mushrooms and cook until they are lightly browned. Season with salt and pepper.
  • Stir together the cream and grated cheese in a saucepan. Bring just to a simmer over medium heat and cook a few minutes until you obtain a thick sauce. Season with salt and pepper.
  • Reserve some tomatoes and mushrooms for garnish.
  • Gently fold the vegetables, including the zoodles, into the cheese sauce, and garnish with the reserved tomatoes and mushrooms.
  • Finish with the Parmesan cheese shavings.


Carbohydrates: 10g
Keyword low-carb
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