18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1

This is a quick dish using fresh produce. Serve hot with some crusty bread for a delicious end-of-summer meal that's ready in minutes.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Heat butter and olive oil together in a deep large skillet over medium heat; cook and stir mushrooms and shallots until slightly softened, about 5 minutes. Add cherry tomatoes and cook until tomatoes begin to cook down, about 5 minutes.

  • Reduce heat to medium-low and add cream to mushroom mixture. Stir zucchini noodles and basil into mushroom mixture; cook and stir until heated through and zucchini are slightly tender, about 5 minutes. Season mixture with salt and pepper.

Cook's Note:

Use a spiralizing device to shape zucchini into noodle shapes.

Nutrition Facts

550 calories; 53 g total fat; 173 mg cholesterol; 148 mg sodium. 17 g carbohydrates; 6.7 g protein; Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/15/2017
One of the other reviews suggested cream cheese as an alternative to cream. Worked great! My husband couldn't eat enough of it.
(3)

Most helpful critical review

Rating: 2 stars
08/15/2017
As is 2 stars. However after making this I think I know how I might could improve it next time. A big problem I ran into was the sauce not being able to thicken up due to all the excess water coming out of my zucchini spirals. Next time. I think I will make and thicken the sauce separately saute the veggies (all of them including the spirals) and then add the sauce on as I'm serving to combat the water in the veggies from thinning out the sauce perpetually.
(5)
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
Rating: 2 stars
08/15/2017
As is 2 stars. However after making this I think I know how I might could improve it next time. A big problem I ran into was the sauce not being able to thicken up due to all the excess water coming out of my zucchini spirals. Next time. I think I will make and thicken the sauce separately saute the veggies (all of them including the spirals) and then add the sauce on as I'm serving to combat the water in the veggies from thinning out the sauce perpetually.
(5)
Rating: 5 stars
06/15/2017
One of the other reviews suggested cream cheese as an alternative to cream. Worked great! My husband couldn't eat enough of it.
(3)
Rating: 5 stars
01/31/2017
This dish was absolutely delicious! I used less basil than the recipe called for (personal preference) and added about 1/3 cup of shredded Parmesan-Romano cheese. This is a keeper! Thanks for a great recipe!
(1)
Rating: 4 stars
07/26/2017
I had to adapt this recipe....I cook for one most of the time. I used pesto (my own homemade) instead of fresh basil. I also put cooked chicken in. My end result was "browner" looking than the picture but really tasted great! I will try this again.
(1)
Rating: 5 stars
10/14/2016
Oh my gosh! Totally surprised at how fabulously tasty this recipe was. I wasn't sure my meat eaters in the family would like it but they sure did! I did substitute the whipping cream with cream cheese because I didn't have any whipping cream.
(1)
Rating: 4 stars
07/24/2016
I really liked the flavor of this but did make a couple of additions and substitutions based on what we had on hand. I added a little bit of garlic powder and left out the mushrooms. I substituted some squash into it and added some shredded mozzarella and parmesan. It turned out really well! My husband wasn't a huge fan but I really liked it.
(1)
Rating: 3 stars
09/23/2017
Added some garlic powder and Parmesan cheese in. Sauce didn't thicken up so the recipe is pretty watery. Should have cooked veggies separately.
(1)
Rating: 4 stars
04/13/2016
Creamy goodness. Add some crushed red pepper flakes and you've go a winner.
Rating: 5 stars
06/05/2017
Great recipe! I added summer squash to it and served it over chicken since I didn't have any zoodles. I also substituted almond milk for the cream. We loved it!