Sauteed Zucchini Noodles (Zoodles) and Mushrooms

Turn veggies into a fun and healthy side dish by transforming zucchini into zoodles. These Sauteed Zoodles and Mushrooms are Whole30 compliant and they're a great complement to any meal.

Sauteed Zucchini Noodles (Zoodles) and Mushrooms

This is my first post since the entry of Whole30 in my life. Prior to starting Whole30, I didn't eat much differently during the day, so breakfast and lunch this week have been a piece of cake (bad analogy). Dinner has been tougher. I miss my quinoa and rice and evening sugar fix. I have been diligent about preparing a decent dinner every night that includes meat and veggies. These Sauteed Zucchini Noodles (Zoodles) and Mushrooms were delicious and they're something I wouldn't have tried sans Whole30. I mean, I've seen the adorably-named Zoodles all over the internet but in my busy world I prefer slicing over zoodling. I foresee the need to add excitement to my veggies in the very near future, hence zoodle-making.

If you don't have a spiralizer, consider purchasing a julienne peeler or Spirelli/Veggetti to get the job done. These contraptions are affordable, super easy to use and they may inspire you to transform and consume even more vegetables. And by the way, I have not been paid to say any of this.

Sauteed Zoodles and Mushrooms

Zoodles are super fun and yummy, especially when added to sauteed mushrooms and olive oil. Add fresh lemon juice and sea salt right before serving for an extra punch of flavor!

Zoodles and Mushrooms

I've been fighting off the urge to bake this week and it hasn't been easy. My consolation is hoping that you all will find value in a few healthy Whole30 recipes. More of the same will be coming your way. Baking and comfort food will resume in 26 days!

Enjoy your week! Next up? Pan-Fried Pork Chops that will make you swoon!

Sauteed Zoodles and Mushrooms
Zucchini, Noodles, Mushroom
Main dish
Yield: 4


prep time: 5 minscook time: 5 minstotal time: 10 mins

Turn zucchini into noodles and saute them with mushrooms to create a healthy and delicious side dish! This recipe is Whole30 compliant.


  • 2 medium zucchini, ends removed
  • 2 tablespoons olive oil
  • 8-oz. container sliced mushrooms
  • Fresh lemon juice
  • Sea salt


  1. Using a spiralizer, julienne peeler or Spirelli/Veggetti, transform the zucchini into zoodles. Lightly pat them dry with a paper towl and set aside.
  2. Heat olive oil over medium-low heat in a skillet. Add mushrooms and cook for 5-7 minues (stir often), or until mushrooms are dark and soft.
  3. Add the zoodles to the skillet and cook for 3-5 minutes, or until heated through. Do not overcook the zoodles or they will become mushy/watery.
  4. Transfer to a serving dish and top with fresh lemon juice and sea salt!
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