Life is crazy enough, there is no need to make dinner harder than necessary. My Zoodles Marinara with Three Cheese Stuffed Mushrooms takes only about 15 minutes to make and is perfectly suited for meal prepping. Sure, you may be all “been-there-done-that” over spiralized zucchini with tomato sauce, but the addition of the hearty mushrooms oozing with a trio of cheese kicks up the YUM to a whole ‘nutha level. 

Read on to learn more about this easy zucchini noodle recipe which is low-carb, gluten-free, vegetarian and meal preps beautifully for quick weeknight dinners and workday lunches.

If you don’t have a spiralizer by now, where have you been?! Just kidding, but seriously, this kitchen gadget is a must-have for clean-eaters and a great way to get the suspicious amongst your family to eat more vegetables! There are many types and price points of vegetable spiralizers that will get the job done, from inexpensive handheld spiralizers  (only about $10) that can be stashed in a drawer to counter-top models —  and even a spiralizer attachment for Kitchen Aide stand mixers (this is what I have and it was worth every penny).  

If you don’t want to spring for a spiralizer, you can also make the zoodle recipe by simple slicing the squash thinly or juilliening – the look will be different, but there is no difference in taste or cooking time.

I use a bottled sauce for Marinara Zoodles with Three Cheese Stuffed Mushrooms, that’s what keeps it extra convenient! I’ve become very partial to the Marinara pasta sauce from Organicville, in fact, I originally developed this recipe for them (you can check that out along with all of their other amazing organic products and recipe HERE). As the name implies, Organicville uses wholesome, clean ingredients – in the marinara that would include organic vine-ripened tomatoes along with fresh basil oregano, onions, garlic and just a touch of agave nectar to enhance the natural sweetness. All of the homemade taste, with none of the trouble – that’s a win for me! 

The three cheese stuffed mushrooms are equally easy to prep. Just pop the stems off Baby Bella mushrooms and spoon in a mixture of Parmesan, mozzarella, cream cheese and Italian herbs. The stuffed mushrooms are such a tasty combo with zucchini noodles and marinara!

Marinara Zoodles with Three Cheese Stuffed Mushrooms can be heated up all at once for a family-style dinner. I also like to meal prep this recipe by dividing out the noodles and other ingredients across four glass containers. I like to use glass because I keep the option to microwave or bake in the oven – you can’t do that with plastic. I use and have been happy with these 30-ounce glass meal prep containers. Store this spiralized zucchini recipe the fridge for up to four days or stock pile in the freezer and defrost, and heat up in a microwave or traditional oven.

Do you have a favorite zucchini noodle recipe? What did you meal prep this week? Please share in the comments – XOXO, Jennifer

Disclaimer: This post contains affiliate links. Additionally, this recipe was originally developed for and compensation by Organicville, however all opinions, comments and enthusiasm for the product(s) remain my own. 

5 from 9 votes

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Zoodles Marinara with Three Cheese Stuffed Mushrooms

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

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.

Course: entree, Main Course, Main Dish

Cuisine: Italian, Mediterranean

Keyword: freezer, gluten free, low carb, make ahead, meal prep, mushroom, vegetarian, zucchini

Servings: 4 servings

Ingredients

• 1 ½ lbs. zucchini
• 1 24- ounce jar Organicville Marinara Sauce or preferred brand
• 1- pint Baby Bella Cremini mushrooms (about 12 to 16)
• 2 ounces cream cheese
• ¼ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

Instructions

1. Wash, dry and cut ends off zucchini and spiralized according to your machine’s instructions.

2. 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.

3. 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.

4. Cover with lids and store in refrigerator until ready to eat (up to four days). Or, freeze and defrost before cooking.

5. 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.

6. 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.