Low-carb, gluten-free, vegetarian and works beautifully for meal-prepping, this 15 minute recipe features zucchini noodles, prepared marinara and simple-to-make stuffed mushrooms.
Wash, dry and cut ends off zucchini and spiralized according to your machine’s instructions.
Snip down longest zucchini noodle strands into shorter pieces and dived all the zoodles among 30-ounce capacity meal-prep containers. Top each pile of zoodles with 6-oz. of marinara sauce.
Wash, dry and pop stems off mushrooms. Set aside. In small bowl, mix together the softened cream cheese, mozzarella, Parmesan and Italian seasoning. Use a teaspoon to fill the centers of mushrooms with cheese mixture. Divide the prepared mushrooms equally across the four piles of marinara zoodles.
Cover with lids and store in refrigerator until ready to eat (up to four days). Or, freeze and defrost before cooking.
To heat in the microwave, unseal lid and create a small opening for steam to release. Microwave for approximately 3 to 5 minutes or until noodles and mushrooms are tender.
To heat in the oven (glass dish), remove lid and cover container with foil, cutting a slit for steam to release. Bake at 350 F degrees for about 15 to 20 minutes until noodles and mushrooms are tender.