Caprese Mushroom Zoodles

Serves 4


  • 4-6 large zucchini / marrows
  • (if you cannot find large zucchini / marrows use extra baby marrows)
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 4 cloves garlic, finely minced
  • 500g mixed portabellini & baby portabellini mushrooms

Tomato sauce:

  • 1 x 400g tin whole peeled tomatoes
  • 1 small red onion, peeled and halved
  • 1 tsp chilli flakes
  • 2 Tbsp butter
  • 250g smooth ricotta cheese
  • ¼ cup parmesan cheese, grated
  • Handful fresh basil leaves
  • Salt and pepper, to taste


For the tomato sauce:

  • Crush tinned tomatoes with your hands into a medium saucepan.
  • Add the butter, onion halves, chilli flakes and a pinch of salt.
  • Place over medium heat and bring to a gentle simmer. Cook, uncovered, for about 30 minutes.
  • Stir occasionally. When the sauce is thick and the flavour has developed, discard the onion and switch off the heat.
  • Using a vegetable peeler, shave zucchini into long, even ribbons.
  • Toss with a pinch of salt in a colander. Let stand until ready to use.
  • Heat oil and butter in a large frying pan over medium-high heat.
  • Add garlic and cook until fragrant. Add mushrooms and cook, tossing them often until just tender and golden brown. Season.


To assemble:

  • Preheat oven grill.
  • In a shallow baking dish spread out the zucchini ribbons.
  • Dollop spoonfuls of tomato sauce over the zoodles.
  • Top with mushrooms and spoonfuls of ricotta. Season well.
  • Top with freshly grated Parmesan and place until the grill for 2-3 minutes.
  • Serve into bowls and scatter with fresh basil leaves.


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