Mushroom Zucchini Spaghetti
Mushroom Zucchini Spaghetti is for dinner! Packed with zucchini and mushrooms, this vegetarian Mushroom Zucchini Spaghetti will have you coming back for more!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: Australian, International
Keyword: mushroom zucchini spaghetti, zucchini spaghetti
Servings: 2
Calories: 141kcal
Mushroom Zucchini Spaghetti
- 1 zucchini
- 450 grams mushrooms thinly sliced
- 1 tbs garlic minced
- 1 tbs thyme leaves dried
- 1 teaspoon chilli flakes
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup parmesan cheese grated
Mushroom Zucchini Spaghetti
In a small glass jar add olive oil, thyme, chilli flakes, garlic flakes, salt and pepper, stir to combine, then set aside.
Use a spiraliser to make zucchini noodles
Toast sesame seeds in the microwave in a heatproof bowl
Turn stove on, pour in oil mix, then add sliced mushrooms.
Cook till mushrooms are a golden colour consistently in the pan
Turn stove off and add noodles to the pan, stir to combine but don’t reheat
- My noodle maker (I am trying to think of the technical term but it escapes me at the minute, oh wait......spiraliser, that's it) is from Kmart, cost me like $20 and is bloody good. Save yourself the hassle and get a cheap one. I have tried a few different ones and this is my favourite.
- Ha, ha noodle maker!! I can only imagine what images come to mind!
- I like this dish with raw noodles, they get a bit warm when you mix them with the mushrooms. You don't need to reheat but you can if you must, only downside is the dish will get a bit watery.
Calories: 141kcal | Carbohydrates: 14g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1399mg | Potassium: 1012mg | Fiber: 4g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 29.1mg | Calcium: 211mg | Iron: 2.8mg