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!
Ingredients
- 1 1/2 lbs Zucchini
- 2 tbsp olive oil
- 4 tomatoes
- 8 oz. mushrooms
- salt and pepper, to taste
Sauce
- 1 cup heavy whipping cream
- 1 cup shredded Parmesan cheese save a handful for serving
- salt and pepper, to taste
Instructions
- 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.
Nutrition
Carbohydrates: 10g
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