Best Zucchini Noodles With Mushroom Marinara Recipes

ONE-PAN ZUCCHINI NOODLES WITH GARLIC MUSHROOMS

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.

ZESTY ZUCCHINI & MUSHROOMS IN MARINARA

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).

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

PASTA WITH ZUCCHINI, MUSHROOMS AND CANNELLINI BEANS IN MARINARA

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.

CREAMY ZUCCHINI AND SPINACH PASTA BAKE

Steps:

• Heat oven to 375°F.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
• Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
• Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.