Zucchini Alfredo with Shiitake Mushrooms {A Meatless Monday Recipe

Zucchini Alfredo with Shiitake Mushrooms {A Meatless Monday Recipe

Quick and easy to make, this Zucchini Alfredo with Shiitake Mushrooms is ready in just 20 minutes.  This Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb!

David and I commute over 500 miles a week and spend over 10 hours in the car, so I honestly don’t have the time to drive to the gym. I’ve been contemplating buying a treadmill or some kind of workout machine to use at home.

I used to walk our mountain road with really good results. Our road is NOT your average walk in the average neighborhood. Our road has some really great views and it is hilly enough to work the heck out of your gluteus maximus (aka: your ass).

mountain-road-1

mountain-road-2

So what is stopping me from walking? One word: BEAR!

This summer there seems to be more bear sightings on the mountain. I am just too chicken to walk the road anymore. I know the black bears are supposed to be just as afraid of us as we are of them, but after the encounter with the bear on my front porch a few years ago, I don’t care to encounter one that close again. Besides that, some of the bears can be more aggressive than others and I really don’t want to test them.

About a month ago, I saw a bear walk down through our property and the bottom of our hill. I ran inside to get the camera, but by the time I got back, he was nowhere to be seen. He had just been down at a neighbor’s snooping through the trash cans, scrounging for food. Here’s a picture taken by that neighbor:

 

Photo Courtesy of Mountain Neighbor: Jason Herdon
Photo Courtesy of Mountain Neighbor: Jason Herndon

 

For now, I’ll stick to cutting out calories here and there until I can figure out what I am going to do to get my butt moving. I figured out a way to cut out calories and carbs when I made this Low Carb Zucchini Alfredo with Shiitake Mushrooms for Meatless Monday a couple of weeks ago.

Creamy, luxurious Alfredo Sauce is decadent, delicious, and packed full of calories. I cut a lot of calories and carbs out of the Alfredo equation, by using zucchini noodles. According to Vogue Magazine, 2 cups of zucchini noodles has 66 calories, 12 grams of carbs and 4 grams of fiber as compared to 2 cups of pasta have 480 calories, 90 grams of carbs and 2 grams of fiber!!

Low Carb Zucchini Alfredo with Shiitake Mushrooms | Shiitake mushrooms in a nest of creamy zucchini noodles with Alfredo sauce. Ready in just 20 minutes, this Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb! | TheMountainKitchen.com

I had purchased some beautiful fresh shiitake mushrooms from our local farmers’ market and added them to the Alfredo for some added protein. David and I sat down to eat this Zucchini Alfredo in bliss. As much as we adore fresh pasta, we honestly didn’t miss it. This zucchini version was very satisfying!

Here’s how you make it:

Low Carb Zucchini Alfredo with Shiitake Mushrooms | Shiitake mushrooms in a nest of creamy zucchini noodles with Alfredo sauce. Ready in just 20 minutes, this Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb! | TheMountainKitchen.com

Wash the zucchini and cut off both ends. Use a vegetable spiralizer or mandolin to make the zucchini noodles. Lay them out on paper towels; set aside.

Low Carb Zucchini Alfredo with Shiitake Mushrooms | Shiitake mushrooms in a nest of creamy zucchini noodles with Alfredo sauce. Ready in just 20 minutes, this Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb! | TheMountainKitchen.com

Heat olive oil in a large pan (the bigger the better) over medium-high heat. When the oil is hot add the garlic. Saute until it becomes fragrant (do not brown), about 30 seconds. Add in the mushrooms and a pinch of salt, continue to saute until mushrooms are tender; about 5 minutes.

Low Carb Zucchini Alfredo with Shiitake Mushrooms | Shiitake mushrooms in a nest of creamy zucchini noodles with Alfredo sauce. Ready in just 20 minutes, this Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb! | TheMountainKitchen.com

Meanwhile, heat butter and milk in a saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, and grate in the fresh nutmeg into the sauce. When the cheese has melted, turn off heat.

Low Carb Zucchini Alfredo with Shiitake Mushrooms | Shiitake mushrooms in a nest of creamy zucchini noodles with Alfredo sauce. Ready in just 20 minutes, this Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb! | TheMountainKitchen.com

When the mushrooms are tender and in the zucchini noodles. Saute using a pair of tongs to toss the noodles.

Low Carb Zucchini Alfredo with Shiitake Mushrooms | Shiitake mushrooms in a nest of creamy zucchini noodles with Alfredo sauce. Ready in just 20 minutes, this Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb! | TheMountainKitchen.com

Add in the Alfredo sauce; toss to combine. Cook until the zucchini noodles begin to soften, but before they start shedding water, about 1 to 2 minutes. 

This is a quick process. Remember the more you cook the noodles the more water is extracted, making the sauce runny.

Low Carb Zucchini Alfredo with Shiitake Mushrooms | Shiitake mushrooms in a nest of creamy zucchini noodles with Alfredo sauce. Ready in just 20 minutes, this Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb! | TheMountainKitchen.com

Taste and adjust salt and pepper, to taste. Sprinkle with fresh parsley and serve hot!

Low Carb Zucchini Alfredo with Shiitake Mushrooms | Shiitake mushrooms in a nest of creamy zucchini noodles with Alfredo sauce. Ready in just 20 minutes, this Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb! | TheMountainKitchen.com

No, the bear didn’t get any of this, because it was too good to share.

Enjoy this guilt-free Alfredo!

My Signature

Zucchini Alfredo with Shiitake Mushrooms

This Zucchini Alfredo with Shiitake Mushrooms is ready in just 20 minutes. This Alfredo dish is creamy, luxurious and amazingly healthy AND low-carb!
Course Main Course
Cuisine Vegetarian / Meatless Monday
Keyword Alfredo, shiitake mushrooms, Zucchini Noodles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 706kcal

Ingredients

  • 8 ounces shiitake mushrooms
  • 1 clove garlic minced
  • 2 tablespoon extra virgin olive oil
  • ¼ teaspoon red crushed pepper
  • 2 medium zucchini
  • Kosher salt and fresh cracked black pepper to taste
  • fresh parsley chopped for garnish

The Alfredo Sauce

  • cup unsalted butter
  • 1 clove garlic minced
  • ½ cup evaporated milk
  • ¾ cup parmesan cheese freshly grated, + extra for garnish
  • teaspoon fresh ground nutmeg

Instructions

  • Wash the zucchini and cut off both ends. Use a vegetable spiralizer or mandolin make the zucchini noodles. Lay them out on paper towels; set aside.
  • Heat olive oil in a large pan (the bigger the better) over medium-high heat. When the oil is hot add the garlic. Saute until it becomes fragrant (do not brown), about 30 seconds. Add in the mushrooms and a pinch of salt, continue to saute until mushrooms are tender; about 5 minutes.
  • Meanwhile, heat butter and milk in a saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, and grate in the fresh nutmeg into the sauce. When the cheese has melted, turn off heat.
  • When the mushrooms are tender and in the zucchini noodles. Saute using a pair of tongs to toss the noodles. Add in the Alfredo sauce; toss to combine. Cook until the zucchini noodles begin to soften, but before they start shedding water, about 1 to 2 minutes. This is a quick process. Remember the more you cook the noodles the more water is extracted, making the sauce runny.
  • Taste and adjust salt and pepper, to taste. Sprinkle with fresh parsley, extra parmesan, if desired and serve hot!

Nutrition

Calories: 706kcal | Carbohydrates: 22g | Protein: 23g | Fat: 60g | Saturated Fat: 30g | Cholesterol: 125mg | Sodium: 703mg | Potassium: 1084mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1860IU | Vitamin C: 37.2mg | Calcium: 652mg | Iron: 1.6mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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