Zucchini noodles with tomatoes, mushrooms and Parmesan sauce
Carbs: 10g
Zucchini noodles or zoodles are not only a fantastic gluten-free and low carb alternative to pasta but a brilliant base for any tasty dish. This healthy and colorful combination of zucchini, mushrooms and Parmesan cheese is as rich and flavorful as a creamy pasta. Zoodle-doodle-doo!
Ingredients
- 1 1/2 lbs Zucchini
- 2 tbsp olive oil
- 4 tomatoes
- 8 oz. mushrooms
- salt and pepper, to taste
Sauce
- 1 cup heavy whipping cream
- 1 cup shredded Parmesan cheesesave a handful for serving
- salt and pepper, to taste
Instructions
Using a julienne peeler, slice the zucchini lengthwise into ribbons. Put the ribbons in a bowl and sprinkle with olive oil. Set aside to marinate and soften.
Seed and chop the tomatoes finely. Chop the mushrooms.
Heat a little olive oil in a skillet over medium-high heat. Add the mushrooms and cook until they are lightly browned. Season with salt and pepper.
Stir together the cream and grated cheese in a saucepan. Bring just to a simmer over medium heat and cook a few minutes until you obtain a thick sauce. Season with salt and pepper.
Reserve some tomatoes and mushrooms for garnish.
Gently fold the vegetables, including the zoodles, into the cheese sauce, and garnish with the reserved tomatoes and mushrooms.
Finish with the Parmesan cheese shavings.
Notes
Instructions
-
Using a julienne peeler, slice the zucchini lengthwise into ribbons. Put the ribbons in a bowl and sprinkle with olive oil. Set aside to marinate and soften.
-
Seed and chop the tomatoes finely. Chop the mushrooms.
-
Heat a little olive oil in a skillet over medium-high heat. Add the mushrooms and cook until they are lightly browned. Season with salt and pepper.
-
Stir together the cream and grated cheese in a saucepan. Bring just to a simmer over medium heat and cook a few minutes until you obtain a thick sauce. Season with salt and pepper.
-
Reserve some tomatoes and mushrooms for garnish.
-
Gently fold the vegetables, including the zoodles, into the cheese sauce, and garnish with the reserved tomatoes and mushrooms.
-
Finish with the Parmesan cheese shavings.
Recommended special equipment
A julienne or vegetable peeler.
About the recipe
This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"
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