Prep Time
Cook Time
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Original recipe yields 4 servings


  • Serving Size: 1 (605.5 g)
  • Calories 230.9
  • Total Fat - 15.7 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 0.6 mg
  • Sodium - 369.5 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 6.7 g
  • Sugars - 12.3 g
  • Protein - 8.9 g
  • Calcium - 149.4 mg
  • Iron - 3.7 mg
  • Vitamin C - 100 mg
  • Thiamin - 0.3 mg

Step 1

In a large frying pan or skillet, combine olive oil and garlic together before turning the heat on (this is to prevent the garlic from burning).

Step 2

Turn heat on and let garlic cook gently for about 30 seconds.

Step 3

Add mushrooms and chilli flakes into the pan and cook till mushrooms have softened.

Step 4

Add your spiralized zucchini in, add veggie stock. Toss to heat through, Season liberally with salt and freshly cracked black pepper.

Step 5

Turn heat off and add basil, baby spinach lemon zest , and 1 Tbsp Extra Virgin olive oil in. Toss to coat in sauce and dish out to serve.

Tips & Variations

No special items needed.



I love it when both healthy and tasty meet and this dish sure belongs in both departments. I don’t own a spiralizer, therefore, cut the zucchini into long thin strips, however, I think I will invest in one considering it would be more of a pasta-like zoodle and the possibilities are endless. Next time and there will be a next time, I will brown the mushrooms first and once browned will add the garlic, as the garlic started to prematurely brown before the mushrooms were done and will decrease the basil a bit, as I think my bunch was a large one. But no fear, it was a terrific dish both in taste and in looks. Thanks so much, Dee, for sharing. Made it for FYC.

review by:
(15 Jan 2021)