Zucchini Noodles (Zoodles) with Mushrooms and Parmesan cheese

It is Friday, I called in sick  at work and stayed home.  My family recently returned from a wonderful vacation in Punta Cana where it was +28 C and sunny to a cold, snowy, windy Canadian February.  I guess my body could not handle such extreme weather changes and went on strike refusing to function in a healthy way.

I did not have much appetite today but it was still a good idea to eat something to maintain some energy.  I wanted something tasty, light, and nutritious.  Thus I settled for:

Zucchini Noodles (Zoodles) with Mushrooms and Parmesan cheese

3 zucchinis

1 quart of mushrooms, cut in large chunks

2 pieces of garlic, finely chopped

2-3 table spoon of thinly chopped white onion

Parmesan cheese – the more, the better in my opinion, shredded

Olive oil

Spices, salt, pepper

1 tea spoon of red wine vinegar

Shred zucchinis into spirals using spiralizer. I use Starfruit Spiralizer which I bought at Wal-Mart for $19.99 CA.  However, you can find variety of spiralizers on amazon.com



Add some olive oil to large frying pan, place zoodles there, add red wine vinegar and  turn the burner on “high”.  Keep on stirring for about 10-15 min.

At the same time in the second frying pan put mushrooms, garlic, onion, add some olive oil and about 2 table spoons of water, turn on “high” and keep stirring until all liquid is evaporated.

I always use rock frying pans as I find that nothing sticks to them and only minimum amount of oil is required.

Transfer mushrooms to zoodles, add spices, salt, pepper to your liking.  Serve with LOTS of parmesan cheese.





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