Best 2 Zucchini Noodles With Mushroom Marinara Recipes

**Zucchini Noodles with Mushroom Marinara: A Healthy and Flavorful Twist on a Classic Dish**

Zucchini noodles, also known as zoodles, have become a popular low-carb and gluten-free alternative to traditional pasta. They are made from spiralized zucchini, which gives them a unique texture and a mild flavor that pairs well with a variety of sauces. In this article, we present two delicious and easy-to-follow recipes for zucchini noodles with mushroom marinara sauce.

The first recipe is a classic mushroom marinara sauce made with fresh mushrooms, tomatoes, onions, garlic, and herbs. This rich and flavorful sauce is simmered until it thickens and then tossed with cooked zucchini noodles. The result is a hearty and satisfying dish that is perfect for a weeknight meal or a special occasion.

The second recipe is a vegan version of mushroom marinara sauce made with plant-based ingredients. This sauce is just as flavorful and satisfying as the classic version, but it is made without any dairy or meat products. It is perfect for those who are following a vegan or vegetarian diet.

Both recipes are easy to make and can be tailored to your own taste preferences. You can adjust the amount of garlic, herbs, and spices to create a sauce that is mild, medium, or spicy. You can also add other vegetables to the sauce, such as bell peppers, carrots, or spinach.

Whether you are looking for a healthy and delicious way to enjoy pasta or you are following a special diet, these zucchini noodles with mushroom marinara sauce recipes are sure to please. They are packed with flavor and nutrients, and they are easy on the waistline. So, grab your spiralizer and get ready to enjoy a delicious and guilt-free meal!

Let's cook with our recipes!

ZUCCHINI NOODLES WITH MUSHROOM MARINARA

Zucchini Noodles with Mushroom Marinara image

A vegetarian recipe with thin noodles made from zucchini and topped with a mushroom tomato sauce

Provided by ReadySetEat

Categories Main Dish

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil, divided
1 pkg (8 oz each) sliced fresh button mushrooms, chopped
1/2 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1 tablespoon balsamic vinegar
1/2 teaspoon garlic salt, divided
6 medium zucchini (6 = about 3 pounds)
Grated Parmesan cheese, optional

Steps:

Heat 1 tablespoon oil in large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, sauce, vinegar and 1/4 teaspoon garlic salt. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini.
Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini noodles and remaining 1/4 teaspoon garlic salt; cook 5 minutes or until desired doneness, stirring occasionally. Serve zucchini noodles with sauce. Top with cheese, if desired.

Nutrition Facts : @id https, Calories 154 calories

PASTA WITH ZUCCHINI, MUSHROOMS AND CANNELLINI BEANS IN MARINARA

Pasta With Zucchini, Mushrooms and Cannellini Beans in Marinara image

I was looking for a recipe that was filling and healthy in the same breath and had to use my zucchini & mushrooms before they went bad and decided to throw this all together and prayed it would be good and we enjoyed it.

Provided by Dizdezi

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, divided in 1/2
8 garlic cloves, minced divided in 1/2
4 tablespoons olive oil
1 1/2 large zucchini, chopped into circles and then into 4 's
8 ounces of sliced portabella mushrooms
15 ounces cannellini beans
2 ounces pecorino romano grated cheese
2 ounces shredded part-skim mozzarella cheese
1 lb penne pasta
2 (28 ounce) cans of tuttorusso crushed tomatoes
basil

Steps:

Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.

Tips:

Choose small and tender zucchini for best results.
Use a spiralizer or julienne peeler to create zucchini noodles. If you don't have either of these tools, you can use a sharp knife to cut the zucchini into thin strips.
Be careful not to overcook the zucchini noodles. They should be cooked just until they are tender-crisp.
If you don't have marinara sauce, you can make your own by simmering crushed tomatoes, olive oil, garlic, and herbs in a saucepan.
Feel free to add other vegetables to this dish, such as chopped bell peppers, onions, or spinach.
Garnish the dish with fresh herbs, such as basil, parsley, or oregano, before serving.

Conclusion:

Zucchini noodles with mushroom marinara is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The zucchini noodles are a great low-carb alternative to pasta, and the mushroom marinara sauce is packed with flavor. This dish is also a great way to get your daily dose of vegetables.