Caprese Mushroom Zoodles

Can you feel the South African days grow colder? Perfect for a comfy night in, this Caprese Mushroom Zoodle recipe will keep you warm while the weather cools down.

You can feel the days are getting shorter and the evenings a bit colder. Autumn is here in South Africa and it’s time to bring the tastiest comfort foods out there. You want dinner that comes in a bowl, ready to be eaten while snuggling up under a blanket and watching your favourite shows.

Mushrooms work perfectly when you want to substitute certain meats. They provide a distinct yet mild flavour and provide the meatiness you want in a hearty comfort meal. Not only do you get a delicious bowl of food, but it’s also packed with great nutrients from the tomatoes, mushrooms and zucchini noodles.

Zucchini noodles are perfect for somebody cutting out processed foods. You can easily make zucchini noodles with a vegetable peeler or a special vegetable noodle-making tool. If you want to turn your Caprese Mushroom Zoodles recipe into a vegan recipe, just substitute the butter and ricotta cheese for your preferred alternative.

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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