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Writer's pictureAsh

Zoodles with Ground Mushrooms

I have literally made this recipe for the past 4 nights for dinner. The zoodles are so satisfying when it's so cold out and you just want some sort of comfort food! The bouillon really elevates this dish and brings it to another level!


What you need:

1 zucchini (about 38 calories, depending on the size of your zucchini)

50 grams mushrooms (11 calories)

1 clove of garlic (4 calories)

1 oz onion (11 calories)

1 tsp beef bouillon (10 calories) this part is optional but adds a huge punch of flavor!

2 tbsp tomato sauce (mine came out to 9 calories, but you can use whichever brand you prefer!)


What you need to do:

Mine up the mushrooms, garlic, and onion. I used my food processor to save time on this step, but you can definitely just use a knife!


Over high heat, sautee the mushrooms, garlic, onion, and bouillon powder for about 2 minutes.


While you have that cooking up, spiralize your zucchini. When making zoodles, it's extremely important to pat them as dry as possible after getting them spiralized. Zucchinis hold onto a lot of water and if you don't pat (or even squeeze them) dry with a paper towel they will get very mushy and your whole dish will have a lot of water in it at the end.


Add the zucchini to the pan with the garlic, mushrooms, onion, and boiullon and reduce heat to medium. At this point you can add whatever spices you think will taste good! I added pepper, garlic powder, and chives.


Finally, add the tomato sauce just until it is heated up.


If you're not a fan of zoodles, you can always use the trusted shiritaki noodles! Enjoy!


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