What I Made For Dinner: Zoodles Topped with Garlic Tomatoes & Mushrooms (Recipe Inside)

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I made a simple, yummy, and healthy meal for Meatless Monday last night that I want to share it with you.  Unfortunately I didn’t take a picture before we started digging (I didn’t know the recipe was going to turn out so good!) but I will definitely take one next time I make it. (I post pictures of what I eat on Instagram click here to follow me there.)

Also, I am not a recipe writer, so if I missed something, please let me know and I will clarify :)

Zoodles Topped with Garlic Tomatoes & Mushrooms

Serves 2

(all measurements are approximate)

2 TBS grass-fed butter

8oz sliced baby Portobello mushrooms

2 cloves diced garlic

Half a pint organic grape tomatoes

Dash Pink Himalayan Salt

Dash Pepper

3 medium sized zucchini made into zoodles (zucchini noodles- instructions below)


Heat butter in a pan over medium heat, once pan is hot add in mushrooms stirring occasionally. While the mushrooms cook, wash and cut tomatoes in half and start spiraling zoodles (instructions below). Once mushrooms are almost cooked all the way, add in diced garlic and dash or salt and pepper, stir for a minute or two. Next add in tomatoes, stir, and turn down heat to medium low. Finish off spiraling zoodles. Once tomatoes are wilted to your taste put the mixture in a bowl and cover to keep warm. Place zoodles in the same pan, and keep tossing them until they are hot. Note- it is important that you do not overcook the zoodles. You need them to stay “al dente” (firm) so they are close to the consistency of a noodle. If you overcook them they kind of turn to mush.

Optional: Because the zucchini sweats a bit in the pan I like to dry my zoodles off with a paper towel before serving them. Also, I like to peel the skin off my zucchini’s before I spiral them but this is just a personal preference.

Place zoodles on plates, top with mushroom mixture. You can serve as is or with a sprinkle of Parmesan or goat cheese on top.

To Make Zoodles

To make zoodles I use a little contraption I got a Bed Bath and Beyond called a Veggetti. Checkout the picture below. It is super simple to use and I love it for making zoodles. It says that you can spiral other veggies in it but the only veggies I have had any luck with are squash and cucumbers. Other things like sweet potatoes are just too hard. But since it was only $12-$14 I can’t complain. I highly recommend that you get one!


If you try this recipe, please let me know if you like it!

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