Zoodles with Cherry Tomatoes and Mushrooms
Try this Zoodles with Cherry Tomatoes and Mushrooms recipe
Try this Zoodles with Cherry Tomatoes and Mushrooms recipe
- 1/4 cup water
- 2 cloves garlic minced
- 2 cups cherry tomatoes
- salt and pepper to taste
- 1 tbsp. olive oil
- 1 cup sliced mushrooms (i use baby bella mushrooms)
- 2 oz. tin of flat fillet anchovies in olive oil
- 1 cup store bought marinara (check your labels and buy o
- 2 large zucchini's spirilized (or just use 1 carton of veggie noodle co. brand)
- 1/4 tsp of crushed red pepper (or more to taste)
- Carbohydrate 13.6652 g
- Cholesterol 0 mg
- Fat 27.626 g
- Fiber 3.70200013637543 g
- Protein 3.004 g
- Saturated Fat 3.81694 g
- Serving Size 1 1 recipe (390g)
- Sodium 92.5105729186702 mg
- Sugar 9.96319986362458 g
- Trans Fat 0.913060000000004 g
- Calories 301 calories
Step-by-step
- Heat a large skillet over medium heat.
- Add olive oil and mushrooms, saute mushrooms for about 5 minutes so that they begin to get tender.
- Now, add in the can of anchovies with the oil that they are packed in and let them sizzle for about 1 minute.
- After a minute, using the back of a spoon mash up the anchovies until they turn into a paste-like texture (if you'd prefer you can use 1 tbsp. of anchovy paste instead. I just prefer it this way).
- Now, add the minced garlic, the crushed red pepper, and the cherry tomatoes.
- Saute for 2 more minutes.
- Add in the marinara and the water, let simmer for 2 more minutes, It will reduce just a bit.
- Season lightly with some fresh cracked black pepper.
- Add in the spiralized zucchini and let it cook in the sauce until just barely softened.
- I like to only cook mine for about 2-3 minutes so its not too crunchy, but not soggy tasting.
- Serve immediately.
- Garnish with fresh chopped parsley and crushed red pepper, if desired.
My Easy Weeknight Zoodle Delight
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a mission impossible. Between school pick-ups, soccer practice, and endless emails, the last thing I want is to spend hours slaving away in the kitchen. That's why I've developed a passion for quick, easy, and nutritious recipes that don't compromise on flavor. This Zoodles with Cherry Tomatoes and Mushrooms recipe is a perfect example. It’s ready in under 20 minutes, making it ideal for those hectic weeknights when time is of the essence.
The beauty of this dish lies in its simplicity. The vibrant cherry tomatoes burst with sweetness, perfectly complementing the earthy mushrooms and the subtle saltiness of the anchovies. The spiralized zucchini, or zoodles, are a fantastic low-carb alternative to traditional pasta, adding a light and refreshing texture to the dish. And the best part? It's packed with flavor, without any complicated techniques or obscure ingredients.
I love how versatile this recipe is. Feel free to experiment with different types of mushrooms – cremini or shiitake would be equally delicious. If you’re not a fan of anchovies, you can easily omit them or substitute them with a tablespoon of anchovy paste for a similar salty punch. You can also adjust the amount of crushed red pepper to suit your spice preference, ranging from a gentle warmth to a fiery kick.
This zoodle recipe isn’t just quick and easy; it’s also a healthy and nutritious choice. Zucchini is a great source of vitamins and minerals, and the tomatoes provide a boost of antioxidants. This recipe is naturally low in calories and carbohydrates, making it a perfect fit for those watching their waistline or following a healthy eating plan. The addition of mushrooms adds a hearty element to the dish, ensuring that you feel satisfied without feeling overly full.
Beyond its nutritional benefits, this recipe is incredibly satisfying. The combination of textures and flavors creates a symphony in your mouth. The tender zucchini, the juicy tomatoes, the savory mushrooms, all come together in a harmonious blend that leaves you wanting more. And the best part is, the cleanup is a breeze! The one-pan cooking method minimizes the amount of dishes, a huge plus on those busy weeknights.
One of my favorite things about cooking is sharing my creations with my family and friends. This zoodle recipe is always a crowd-pleaser, even for picky eaters. The bright colors and fresh flavors make it an appealing dish, and the ease of preparation means I can spend more time enjoying the meal with my loved ones, rather than stressing over the cooking process. So, if you're looking for a delicious, healthy, and incredibly easy weeknight dinner, give this zoodle recipe a try. I promise you won't be disappointed!
This zoodle recipe has become a staple in our family’s dinner rotation. My children, who are usually hesitant about trying new vegetables, absolutely adore this dish. It’s a sneaky way to get them to eat their veggies without any complaints. I often find myself making a double batch to have leftovers for lunch the next day. The flavors meld beautifully overnight, making the leftovers even more flavorful. This is definitely a recipe that I will continue to make again and again.
So go ahead, give it a try. Let me know in the comments how it turned out! I'm always excited to hear from my readers and learn about your culinary adventures. Happy cooking!
