Zucchini spirals warmed in a frying pan with seared mushrooms, lightly blistered cherry tomatoes and a splash of thyme-infused cream.
Zucchini spaghetti, cut into long, pale green spirals, curls around well-seared mushrooms, lightly blistered cherry tomatoes and a splash of cream in the pan. Chili adds gentle heat, thyme and oregano lend their fragrance, and the spirals stay firm to the bite. For one serving, allow 6 minutes of cooking time, plus time to cut the zucchini if you are preparing it yourself. This recipe is part of my collection of keto breads and pasta.
What Is Zucchini Spaghetti ?
Zucchini spaghetti is simply raw zucchini cut into long strands : it has the shape of spaghetti but keeps its fresh vegetable flavor. It is not the same as spaghetti squash, a different variety whose cooked flesh separates into strands.
Here, the spirals are warmed for just half a minute with seared mushrooms, halved cherry tomatoes and a little cream to bring the juices together. It is a vegetable dish in its own right, to serve as an appetizer, a side dish or a light main course.
The Origins of This Version
Spiralized zucchini became widespread with the arrival of vegetable cutters and food processors with spiralizer attachments, to the point that it is now sold ready-made in the refrigerated produce section. This version keeps things simple, with no garlic or cheese : zucchini remains the star.
Each component cooks separately in the same small frying pan, then everything comes together at the end. The mushrooms provide the deepest flavor, the tomatoes add juice and acidity, and the cream mellows it all out.
The Main Ingredients
Allow 125 g of zucchini spaghetti per serving, either store-bought or cut from a whole zucchini using a food processor. The mushrooms, 75 g, can be any variety you like : a quick sear brings out the dish’s umami flavor.
Cut the 10 cherry tomatoes in half. The cream, 50 ml, can be dairy or plant-based ; an unsweetened plant-based cooking cream works best.
The seasoning is just 0.5 to 1 teaspoon of chili flakes, 0.5 teaspoon of dried thyme and the same amount of fresh oregano. For cooking, avocado oil, mild olive oil or high-oleic sunflower oil stands up well to high heat.
Cooking Tips and Serving
Sear the cut mushrooms over high heat for just under 2 minutes, adding the chili flakes after one minute, then remove them from the pan. Sauté the tomatoes for 2 to 3 minutes, until their skins begin to wrinkle, then add the cream, oregano and thyme over moderate heat.
Add the zucchini and mushrooms last, for just half a minute : the spirals warm through without releasing their water. A small frying pan is all you need, cast iron if you are comfortable using it ; serve immediately. To prepare ahead, refrigerate the raw spirals and the cooked mushroom and tomato mixture separately, then combine them at the last minute. One serving provides 159 kcal.
For more low-carb ideas, browse all my keto recipes.
Ingredients
- 125 g zucchini noodles
- 75 g mushrooms your choice
- 10 cherry tomatoes or small snacking tomatoes
- 50 ml cream dairy or plant-based
- 0.5 to 1 teaspoon chili flakes
- 0.5 teaspoon thyme dried
- 0.5 teaspoon oregano fresh
- Avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Instructions
- Buy ready-made zucchini noodles or make your own from a whole zucchini using a food processor.125 g zucchini noodles
- Cut the mushrooms and sauté over high heat for just under 2 minutes. Add the chili flakes after just under a minute. Then remove from the frying pan.75 g mushrooms, 0.5 to 1 teaspoon chili flakes, Avocado oil, mild olive oil or high-oleic sunflower oil
- Halve the small tomatoes and sauté for 2 to 3 minutes until their skins start to wrinkle slightly. Add the cream, oregano and thyme.10 cherry tomatoes, 50 ml cream, 0.5 teaspoon oregano, 0.5 teaspoon thyme
- Finally, sauté/simmer the zucchini with the rest for just under another half a minute. Return the mushrooms to the pan at this point as well.
