Here’s a nutrient-dense powerhouse utilizing zucchini noodles, that’s also bursting with flavor. Shiitake mushrooms have little-known nutritional talent, providing a great source of B vitamins and other nutrients not as commonly found in other plants. I also love how quick and simple this is to make. It can be enjoyed right away as a warm dinner, or stored in mason jars for lunch on the go. Enjoy!
(Scroll down for interactive recipe card, video, meal planning tool, and more)
3 medium zucchini 1 tbsp. virgin coconut oil (or your favorite healthy cooking oil) 1 shallot, julienned or chopped 1 clove garlic, minced or chopped 6 ounces shiitake mushrooms, woody stems removed and cut into manageable pieces 1 ½ cups diced tomatoes (about what you would get from a can) 1 tsp. herbes de Provence 1 ¼ cups cooked and rinsed cannellini beans (about what you would get from a box or can) sea salt to taste pepper to taste
Make the zucchini noodles using a spiral machine or a mandolin.
Heat the oil in a large sauté pan over medium-high heat. Add the garlic and shallots and cook for 1 minute. Add the mushrooms and sauté for about 5 minutes until the mushrooms are tender and slightly browned. Add the tomatoes and cook for an additional 5 minutes.
Add the herbes de Provence and beans, and mix in and cook until the beans are just warmed. Add the zucchini noodles and mix in just until it warms- be careful not to overcook the zucchini and turn it into mush. Quicky add the parsley and season with salt and pepper.
Serve immediately or store in jars for easy meals on the go.
Check out the instructional video for Zucchini Noodles with Shiitake Mushrooms here:
https://www.youtube.com/embed/hLjnecTndpI?start=5
Zuchhini Noodles with Shiitake Mushrooms & Cannellini Beans
Ingredients
- 3 each medium zucchini
- 1 tsp. virgin coconut oil or your favorite healthy cooking oil
- 1 each shallot julienned or chopped
- 1 each garlic clove minced or chopped
- 6 ounces shiitake mushrooms woody stems removed and cut into manageable pieces
- 1 1/2 cups diced tomatoes about what you would get from a can
- 1 tsp. herbes de Provence
- 1 1/4 cup cooked and rinsed cannellini beans about what you would get from a box or can
- sea salt to taste
- pepper to taste
- 2 tbsp. chopped parsley
Instructions
- Make the zucchini noodles using a spiral machine or a mandolin. Check out this video to see how to do this!
- Heat the oil in a large sauté pan over medium-high heat. Add the garlic and shallots and cook for 1 minute. Add the mushrooms and sauté for about 5 minutes until the mushrooms are tender and slightly browned. Add the tomatoes and cook for an additional 5 minutes.
- Add the herbes de Provence and beans, and mix in and cook until the beans are just warmed. Add the zucchini noodles and mix in just until it warms- be careful not to overcook the zucchini and turn it into mush. Quicky add the parsley and season with salt and pepper.
- Serve immediately or store in jars for easy meals on the go.