Creamy Baked Zucchini Noodles with Mushrooms
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $17.50
- Nutrition
- 520 cal · 28g protein
- quick
- meatless
- one-pot
- comfort-food
🍳 1 pan · Picky-eater safe bet: cheese · kept by 1 family
Creamy Baked Zucchini Noodles with Mushrooms is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $18 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count zucchini
- 16 oz sliced white mushrooms
- 1 jar low-sodium marinara sauce
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 tsp Italian seasoning
- ½ tsp garlic powder
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F. Spiralize the zucchini into noodles (or buy them pre-cut), toss with 0.5 tsp salt, and let them sit in a colander while you cook the mushrooms. Pat dry with a towel before using.
- Heat the olive oil in a large oven-safe skillet over medium-high. Cook the mushrooms 6-7 minutes without crowding until browned and their liquid has cooked off. Season with the Italian seasoning, garlic powder, and pepper.
- Stir in the marinara and heavy cream and let it bubble 2 minutes. Remove from heat.
- Fold the dried zucchini noodles into the sauce until coated, then sprinkle the Parmesan evenly over the top.
- Bake 8-10 minutes until the cheese is melted and golden and the noodles are just tender. Don't go longer or they'll turn watery.
- Let it rest 2 minutes and serve in bowls.
- Picky eater tip: set a few plain dried zucchini noodles aside before adding the sauce and top them with a little Parmesan.
- Make-ahead tip: spiralize the zucchini and slice the mushrooms up to a day ahead and store them separately in the fridge.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 24 g
- Fiber
- 4 g
- Sugar
- 7 g
- Fat
- 38 g
- Saturated fat
- 18 g
- Sodium
- 890 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop