Marinara Zoodles with Three-Cheese Stuffed Mushrooms
Give me oodles of zoodles please, I love them! Zucchini noodles have been trending for a while now, but they are here to stay thanks to the influx of folks following clean-eating, low carb and gluten-free diets. My recipe for Marinara Zoodles with Three-Cheese Stuffed Mushrooms is a delicious way to enjoy fresh zucchini noodles and is a meal-prep solution for quick and easy weeknight dinners and workday lunches.
There are a zillion recipes for zucchini, but you can’t beat the classic flavor combo of marinara sauce over zoodles. And, topped with stuffed mushrooms, I’m drooling in double-time! I’m fond of the Marinara pasta sauce from Organicville, they use organic vine-ripened tomatoes along with fresh basil oregano, onions, garlic and just a touch of agave nectar to enhance the natural sweetness. Honestly, this must-have pantry staple tastes like a homemade marinara sauce minus all the time and trouble of chopping, stirring and simmering.
If you’ve never made gluten-free, low-carb noodles from zucchini, never fear – it’s very easy! In terms of which spiralizer to use, there are many options and price points available from inexpensive handheld spiralizers that fit in a kitchen drawer to table top models and even fancy, pricier spiralizer attachments for stand mixers. If you don’t have access to a spiralizer, this zucchini recipe can be prepared by slicing the squash into thin discs instead – the look is different, but the taste is exactly the same.
Zoodles with marinara sauces is a healthy comfort food for meal-preppers. It’s reminiscent of a bowl full of mama’s spaghetti yet offers extra veggies, fiber and vitamins and fewer calories and carbohydrates than traditional pasta. To make meals for the week, simply spiralize a bunch of zucchini (so inexpensive in the summer) and portion into single servings. Top with marinara sauce and some hearty, cheese-stuffed mushrooms.
The mushrooms are also simple to make, pop the stems off Baby Bella mushrooms and fill the center with a blend of three cheese and spices. When ready to eat, the individual portions are ready to microwave or bake in the oven (in a glass container). A meal-prepped batch of Marinara Zoodles with Three-Cheese Stuffed Mushrooms stays fresh in the refrigerator for up to four days or you can also stick in the freezer longer term.
Ingredients for Marinara Zucchini Noodles with Three-Cheese Stuffed Mushrooms Recipe
1 ½ lbs. zucchini
1 24-ounce jar Organicville Marinara Sauce
1-pint Baby Bella (Cremini) mushrooms (about 12 to 16)
2 ounces cream cheese
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Wash, dry and cut ends off zucchini and spiralized according to your machine’s instructions.
Snip down longest zucchini noodle strands into shorter pieces and divide all the zoodles among four 24-ounce capacity meal-prep containers.
Top each pile of zoodles with 6-oz. of marinara sauce.
Wash, dry and pop stems off mushrooms. Set aside.
In small bowl, mix together the softened cream cheese, mozzarella, Parmesan and Italian seasoning.
Use a teaspoon to fill the centers of mushrooms with cheese mixture. Divide the prepared mushrooms equally across the four piles of marinara zoodles.
Cover with lids and store in refrigerator until ready to eat (up to four days). Or, freeze and defrost before cooking.
To heat in the microwave, unseal lid and create a small opening for steam to release. Microwave for approximately 3 to 5 minutes or until noodles and mushrooms are tender.
To heat in the oven (glass dish), remove lid and cover container with foil, cutting a slit for steam to release. Bake at 350 F degrees for about 15 to 20 minutes until noodles and mushrooms are tender.