By When leftovers look this good…you know you did it right! These tomato basil and mushroom zucchini noodles make for the perfect weeknight dinner that you can easily reheat and enjoy again.
Zucchini noodles are a delicious alternative to pasta when you’re craving something a little lighter and veggie packed. You can even buy your zoodles already spiralized (@wegmans and @traderjoes are the ones I buy most frequently), so these are super quick to throw together. I cooked mine with with @organicobello tomato basil sauce and added chopped crimini mushrooms!
Tomato Basil and Mushroom Zucchini Noodles (meant for leftovers)
Ingredients:
1 package spiralized zucchini noodles
your favorite tomato basil sauce (feel free to use any tomato sauce you have on hand and add fresh basil for the same flavor)
1 package crimini mushrooms
1-2 tbsp oil of choice (I used avocado oil)
*recipe note: drain the water from your zoodles before you add them to a pan to absorb the moisture before cooking. You can just use a paper towel or wash cloth to do so!
Instructions:
- Heat a pan with oil and add your zucchini noodles.
- Cook for about 5-7 minutes until the zoodles reach a softer texture comparable to pasta noodles (or slightly less if you prefer al dente), no lid required. Add in your mushrooms and sauce to the pan about halfway through cooking and transfer to a serving dish!
