Sauteed Zoodles with Mushrooms (zucchini noodles!)

Turn veggies into a fun and healthy side dish by transforming zucchini into zoodles. Great way to disguise foods you know are good for you but aren’t your favorite to eat. These Sauteed Zoodles are Whole30 compliant and they’re a great complement to any meal.

This is my first post since the entry of Whole30 in my life. Prior to starting Whole30, I didn’t eat much differently during the day, so breakfast and lunch this week have been a piece of cake (sorry, bad analogy).

Dinner has been tougher. I miss my quinoa and rice and evening sugar fix. I have been diligent about preparing a decent dinner every night that includes meat and veggies. These Sauteed Zucchini Zoodles with Mushrooms were delicious and they’re something I wouldn’t have tried sans Whole30. I mean, I’ve seen the spiralized zucchini all over the internet but in my busy world I prefer slicing over zoodling.

HOW TO MAKE SAUTEED ZOODLES

It’s fun to learn healthy recipes – this one is naturally gluten free and is a great replacement for pasta!

STEP 1

Using a spiralizer, julienne peeler or Spirelli/Veggetti, transform the zucchini into zoodles. Lightly pat them dry with a paper towel and set aside.

STEP 2

Heat olive oil in a skillet over medium heat in a cast iron skillet. You don’t want to burn the vegetables with high heat, cook them low and slow. Now add the mushrooms and cook for 5-7 minutes (stir often), or until mushrooms are dark and soft. If you prefer your veggies more al dente, reduce the cooking time to 4-5 minutes.

STEP 3

Add zucchini to the skillet and cook for 3-5 minutes, or until heated through. Do not overcook the zoodles or they will become mushy/watery but turn zucchini in the pan once.

Transfer to a serving dish. Add fresh lemon juice and make sure it is seasoned with salt and pepper right before serving for an extra punch of flavor!

RECIPE NOTES

• If you don’t have a spiralizer, consider purchasing a julienne peeler or Spirelli/Veggetti to get the job done. (<– affiliate links) These contraptions are affordable, super easy to use and they may inspire you to transform and consume even more vegetables. Your vegetable peeler won’t work in this recipe.
• Salted butter can be substituted for olive oil. Melt butter in the skillet before adding the veggies.
• Garlic and Parmesan or even curry would be a perfect addition!

HOW TO TELL IF A ZUCCHINI IS READY TO EAT

When ripe, a zucchini should feel mostly firm but give a little when pressed with your fingers. The skin should appear dark green and glossy. The flesh of the zucchini should not be mushy or tough and should have a yellowish-white color.

HEALTH BENEFITS OF ZUCCHINI

Filled with potassium that is heart healthy, it’s also high in antioxidants like Vitamin B6 and C. It’s also great because it has zero fat and has needed fiber for your diet. 

WHAT IS A GOOD SIZE FOR ZUCCHINI?

When using zucchini is baked into foods such as bread or muffins, it can be as big as a house. If you intend to use it for cooking fritters or zucchini chips or if you want to saute it or use it in any other way, 6 inches is a good size for optimal flavor. The seeds inside the zucchini will be a perfect size when it is on the smaller side, too, and it won’t be as watery. Large zucchini hold a LOT of water, which isn’t ideal for many savory recipes.

VEGETABLE SIDE DISHES

Putting together a vegetable side for your meal should be easy and delicious. Mix up your go-to vegetable with one of these flavorful options!

• Roasted Vegetables – Roasting vegetables is super easy and it results in a deliciously crispy, flavorful side dish. This recipe will turn veggie haters into veggie lovers! Swap out vegetables in this recipe for any you might have on hand, such as cauliflower, zucchini, mushrooms or onions.
• Sauteed Cabbage – Easy Sauteed Cabbage is the perfect quick and delicious side dish for any meal. Using only a few ingredients and taking 10 minutes of your time, you can’t go wrong with this super flavorful and affordable recipe!