Description
A delicious and healthy twist on spaghetti using zucchini noodles, mushrooms, and garlic, perfect for a keto diet.
Ingredients
Scale
- 1 medium zucchini
- 1 package of mushrooms
- 4 tablespoons salted butter
- 1 & ½ teaspoons garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup Parmesan cheese
- Fresh parsley for garnish
Instructions
- Take the spiralizer and make the noodles of zucchini from it & put it in the corner.
- Slice the mushrooms using a knife.
- Take a skillet and put it on moderate heat, then add the butter and melt it.
- Add the mushrooms to the skillet and cook for 5 to 7 minutes until they are tender and have released their water content.
- Add the crushed garlic to the skillet.
- Sauté the garlic for an additional 1 to 2 minutes, then sprinkle the salt and pepper in the skillet.
- Add the zucchini noodles to the skillet and mix them with the mushrooms and garlic.
- Cook the zoodles for an additional 2 to 3 minutes until they are slightly tender.
- Add the freshly grated Parmesan cheese over the noodles.
- Mix to combine and allow the cheese to melt down.
- Transfer the zucchini noodles to a plate and garnish with fresh parsley.
Notes
- You can add grilled chicken, beef, turkey, or shrimp to make this a protein-loaded meal.
- Cook the zucchini noodles carefully to avoid them becoming mushy; they should be slightly tender, not overcooked.
- This recipe is not dairy-free; for a dairy-free version, sauté the mushrooms and garlic in coconut oil, avocado oil, or olive oil, and use nutritional yeast instead of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg