If you’ve never heard of, or tried zucchini noodles (aka “zoodles”), now is your chance to get on board. They are a hit in gluten free and low carb diets since they act as an easy pasta replacement, and they provide extra nutrients you won’t find in noodles!
They are by no means identical to eating spaghetti, but they do act as a healthier and lighter substitute. These Italian zucchini noodles are a great recipe for busy nights.
You won’t miss the pasta in this Italian zucchini noodle dish, I promise! It’s packed with fresh vegetables – a perfect meal to make on those nights where you want something light and healthy.
It’s also perfect for those nights where you are super busy working late at the office – it all comes together in just a half hour. Plus it comes with zero guilt, can’t say the same for that TV dinner you are thinking about making instead 🙂
The versatility here is endless, you can toss in whatever veggies you have lying around, and whatever meat or cheese you are in the mood for. You could even substitute the tomato sauce for an alfredo or a la vodka sauce. Delicious! I love versatile recipes that can be suited for a variety of tastebuds.
If you try these Italian zucchini noodles, let me know what you think in the comments below. I would love to hear your feedback! Oh, and if you’re curious, I love this mandoline slicer to create the zucchini noodles. It’s one of my most-used kitchen gadgets!
One Skillet Italian Zucchini Noodles (Vegetarian, Gluten-Free, Grain-Free)
- 3 medium zucchinis
- 8 oz. chopped mushrooms
- 12 oz. bag spinach
- 2 cups tomato sauce approx. half a jar
- 6 oz. ricotta cheese
- Mozzarella or parmesan cheese for topping
- 4 cloves garlic
- 1 tbsp. olive oil
- pinch salt I use this brand of himalayan pink salt.
- Cut zucchini into strips that resemble spaghetti. This can be done by hand, but a spiralizer or mandoline slicer makes the process much simpler. I use this one
- Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, and cook until mushrooms are tender.
- Add zucchini noodles and tomato sauce, and cook until the zucchini begin to soften, about 2-3 minutes.
- Mix in spinach and ricotta, and cook until zucchini is tender, approximately 5 more minutes. Be careful not to overcook the zucchini noodles, or they will turn to mush!
- Top with mozzarella or parmesan cheese.