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Sauteed Zoodles With Mushrooms

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.
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 servings
Calories: 91kcal
Author: Megan Porta


  • 2 med zucchini ends removed
  • 2 tbsp olive oil
  • 8 oz mushrooms sliced
  • Fresh lemon juice
  • sea salt


  • Using a spiralizer, julienne peeler or Spirelli/Veggetti, transform the zucchini into zoodles. Lightly pat them dry with a paper towl and set aside.
  • Heat olive oil over medium-low heat in a skillet. Add mushrooms and cook for 5-7 minues (stir often), or until mushrooms are dark and soft.
  • Add the zoodles to the skillet and cook for 3-5 minutes, or until heated through. Do not overcook the zoodles or they will become mushy/watery.
  • Transfer to a serving dish and top with fresh lemon juice and sea salt!


  • 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!


Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 436mg | Fiber: 2g | Sugar: 4g | Vitamin A: 196IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg
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