Zucchini Aglio e Olio With-Mushrooms

15m
Prep Time
15m
Cook Time
30m
Ready In


""

Original is 4 servings

Nutritional

  • Serving Size: 1 (606 g)
  • Calories 224
  • Total Fat - 15.2 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 0 mg
  • Sodium - 513.7 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 6.7 g
  • Sugars - 12.8 g
  • Protein - 7.6 g
  • Calcium - 147.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 100 mg
  • Thiamin - 0.3 mg

Step by Step Method

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


No special items needed.

1 Reviews

ForeverMama

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.

5.0

review by:
(15 Jan 2021)

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