Best 6 Zucchini Noodles With Mushroom Marinara Recipes

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Embark on a culinary adventure as we delve into the delectable world of zucchini noodles with mushroom marinara. This vegetarian dish combines the refreshing crunch of zucchini with the savory richness of a homemade marinara sauce, topped with sautéed mushrooms that add an earthy depth of flavor. Whether you're a seasoned vegetarian or simply looking for a healthier alternative to traditional pasta, this recipe promises a symphony of flavors and textures that will tantalize your taste buds.

Let's cook with our recipes!

ZUCCHINI NOODLES WITH MUSHROOM MARINARA



Zucchini Noodles with Mushroom Marinara image

A vegetarian recipe with thin noodles made from zucchini and topped with a mushroom tomato sauce

Provided by ReadySetEat

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons canola oil, divided
1 pkg (8 oz each) sliced fresh button mushrooms, chopped
1/2 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1 tablespoon balsamic vinegar
1/2 teaspoon garlic salt, divided
6 medium zucchini (6 = about 3 pounds)
Grated Parmesan cheese, optional

Steps:

  • Heat 1 tablespoon oil in large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, sauce, vinegar and 1/4 teaspoon garlic salt. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
  • Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini.
  • Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini noodles and remaining 1/4 teaspoon garlic salt; cook 5 minutes or until desired doneness, stirring occasionally. Serve zucchini noodles with sauce. Top with cheese, if desired.

Nutrition Facts : @id https, Calories 154 calories

ONE-PAN ZUCCHINI NOODLES WITH GARLIC MUSHROOMS



One-Pan Zucchini Noodles with Garlic Mushrooms image

Cook up these low-carb, garlic-flecked mushroom and zucchini noodles when you need dinner on the table, stat.

Provided by Felicia Lim

Number Of Ingredients 7

4 T olive oil, divided
2 T minced garlic
2 cups sliced button mushrooms
4 cups julienned zucchini noodles
3 T coconut aminos
1 T red pepper flakes
¼ cup finely chopped scallions

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-low heat and sauté the garlic for approximately 2 minutes. You'll want them to be fragrant and golden brown in color.
  • Place the sliced mushrooms in a single layer into the skillet with the garlic. Cook for 10 minutes, flipping halfway through, and set aside.
  • In the same skillet, heat the remaining olive oil and sauté the zucchini noodles until just tender, approximately 2 minutes.
  • Pour the coconut aminos over the zucchini noodles and toss to coat.
  • Return the cooked garlic and mushrooms back to the skillet and toss with the zoodles.
  • Garnish with red pepper flakes and chopped scallions before serving.

Nutrition Facts : Nutrition facts 6 grams of protein24 grams of carbohydrates28 grams of fat

ZESTY ZUCCHINI & MUSHROOMS IN MARINARA



Zesty Zucchini & Mushrooms in Marinara image

Very simple, healthy, and very tasty!! I would cook this about every other day and could never get sick of it. Even my friends who hated vegetables loved it! For spaghetti lovers, Instead of the pasta, you have deliciously cooked zucchini! Feel free to add meat or cheese to the dish too...yum! TIP: Make sure your zucchini is fresh or they will have a slightly bitter aftertaste. *** If using FRESH mushrooms, I would suggest cooking them separately for five minutes (or until golden brown) then adding them to the finished zucchini mixture.

Provided by Stella la Bella Chef

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

2 medium sized zucchini, sliced into thin rounds
2 cups mushroom pieces
2 cups marinara sauce (or 1 can of seasoned tomato sauce)
1 medium onion, sliced
1 garlic clove, minced
1 teaspoon rosemary
1 teaspoon oregano
1/2 teaspoon basil (or tarragon, thyme)
salt & pepper

Steps:

  • In a large skillet, spray bottom and sides with non-sticking spray.
  • Add sliced zucchini, garlic, and onion slices.
  • Cook zucchini over medium heat, uncovered, for 3 minutes turning often. Drain pan if too much excess liquid.
  • Add the drained, canned mushrooms to skillet.
  • Add spices & Cook mixture for 4 minutes or until golden-brown along the edges.
  • Lastly, add the marinara sauce (either to entire mixture, or on individual plates).

Nutrition Facts : Calories 51.6, Fat 1.3, SaturatedFat 0.2, Sodium 245.5, Carbohydrate 8.7, Fiber 1, Sugar 5.8, Protein 2

MUSHROOM LOVER'S MARINARA



Mushroom Lover's Marinara image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 29

A handful of dried porcini mushrooms (about 1 ounce)
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
1/4 cup EVOO
1/4 pound guanciale or bacon, chopped
1 pound cremini mushrooms, sliced
4 cloves garlic, finely chopped
2 tablespoons fresh thyme, chopped
1 teaspoon marjoram or oregano (scant 1/3 palmful)
1 fresh chile pepper, such as Fresno, finely chopped or 1 teaspoon dried flakes
Salt and pepper
Salt and pepper
2 tablespoons tomato paste
1/2 cup marsala or dry red wine
One 28- to 32-ounce can San Marzano tomatoes
2 cups passata or tomato sauce
A few leaves of basil, torn, plus extra for garnish
1 pound bucatini or spaghetti
2 tablespoons butter
Grated pecorino cheese, for topping
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • Place the porcini mushrooms in a pot, cover with the stock and bring to a simmer. Reconstitute to tender, then remove with a slotted spoon and chop; reserve with the liquid.
  • Heat a tablespoon of EVOO in a Dutch oven over medium-high heat, add the guanciale and crisp. Remove with a slotted spoon, add the remaining EVOO, a few turns of the pan, and add the cremini mushrooms to brown, 10 minutes. Add the garlic, thyme, marjoram or oregano, chile, salt and pepper, stir 1 to 2 minutes, then add the tomato paste and stir a minute more. Add the marsala or wine and the reserved porcini stock, minus a few spoonfuls where grit may have settled. Add the porcini, guanciale or bacon and the tomatoes (break up tomatoes a bit); stir in the passata and, a few leaves of basil and simmer over low heat 40 to 45 minutes, stirring occasionally to thicken and combine flavors. Cool and store for a make-ahead meal. Reheat the sauce, covered, over medium heat, stirring occasionally.
  • To serve, bring a large pot of water to a boil for the pasta, add salt and cook the pasta to al dente, reserving a cup of starchy cooking water just before draining. Return the pasta to the hot pot and add the butter and half of the sauce; toss to combine, adding some starchy cooking water if necessary to loosen the sauce. Serve the pasta in shallow bowls with the remaining mushroom marinara on top; garnish with lots of cheese.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

PASTA WITH ZUCCHINI, MUSHROOMS AND CANNELLINI BEANS IN MARINARA



Pasta With Zucchini, Mushrooms and Cannellini Beans in Marinara image

I was looking for a recipe that was filling and healthy in the same breath and had to use my zucchini & mushrooms before they went bad and decided to throw this all together and prayed it would be good and we enjoyed it.

Provided by Dizdezi

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 large onion, divided in 1/2
8 garlic cloves, minced divided in 1/2
4 tablespoons olive oil
1 1/2 large zucchini, chopped into circles and then into 4 's
8 ounces of sliced portabella mushrooms
15 ounces cannellini beans
2 ounces pecorino romano grated cheese
2 ounces shredded part-skim mozzarella cheese
1 lb penne pasta
2 (28 ounce) cans of tuttorusso crushed tomatoes
basil

Steps:

  • Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
  • In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
  • Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.

BAKED ZUCCHINI NOODLES WITH CREAMY RICOTTA



Baked Zucchini Noodles with Creamy Ricotta image

Baked zucchini noodles in a savory sauce with creamy ricotta to top it off!

Provided by mkhurt

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
¼ cup diced onion
1 clove garlic, chopped
1 pound ground turkey
1 (16 ounce) jar marinara sauce
1 (16 ounce) can fire-roasted diced tomatoes
2 cups zucchini noodles
7 tablespoons ricotta cheese
¼ cup shredded mozzarella cheese
5 leaves basil, thinly sliced
1 pinch red pepper flakes, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
  • Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
  • Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.

Nutrition Facts : Calories 431.2 calories, Carbohydrate 26.9 g, Cholesterol 98.2 mg, Fat 21.9 g, Fiber 4.8 g, Protein 31.2 g, SaturatedFat 6.2 g, Sodium 917.7 mg, Sugar 14.3 g

Tips:

  • To make the zucchini noodles, use a spiralizer or julienne peeler to create long, thin strands.
  • If you don't have a spiralizer or julienne peeler, you can use a sharp knife to thinly slice the zucchini into long, thin strips.
  • To cook the zucchini noodles, blanch them in boiling water for 1-2 minutes, or until they are tender but still slightly firm.
  • To make the marinara sauce, sauté mushrooms, onions, garlic, and spices in olive oil until softened.
  • Add crushed tomatoes, tomato paste, and vegetable broth to the pan and simmer for 15-20 minutes, or until the sauce has thickened.
  • Season the marinara sauce with salt, pepper, and Italian seasoning to taste.
  • To serve, toss the zucchini noodles with the marinara sauce and top with grated Parmesan cheese.

Conclusion:

This vegetarian recipe for zucchini noodles with mushroom marinara is a healthy and delicious meal that is perfect for a quick and easy weeknight dinner. The zucchini noodles are a light and refreshing alternative to traditional pasta, and the mushroom marinara sauce is packed with flavor. This recipe is also a great way to get your daily dose of vegetables.

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