Pasta and noodles · 20 min
Baked Zucchini Noodles with Mushrooms, Creamy Marinara & Parmesan
- 20 min
- 2–6 servings
- 583 kcal / serving
Creamy marinara coats zucchini noodles and mushrooms, yielding a tender yet light bite with a silky finish. This quick weeknight dish keeps carbs low while delivering comforting texture and balanced flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 fl ozheavy whipping cream
- ½ (24 oz) jarmarinara sauce
- ½ cupParmesan cheese, shredded
- 1 (8 oz) pkgsliced white mushrooms
- 4 mediumzucchini squash
From the pantry: black pepper, extra virgin olive oil, garlic powder, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · julienne peeler (optional) · measuring cups · measuring spoons · oven mitts · small saucepan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
Shopping list by aisle
Produce
- 1 (8 oz) pkgsliced white mushrooms
- 4 mediumzucchini squash
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
- ½ cupParmesan cheese, shredded
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| Parmesan cheese, shredded | ½ cup | 1 cup | 1 ½ cups |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
| zucchini squash | 4 medium | 8 medium | 12 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F. Slice the zucchini into noodles using a julienne or regular peeler, and spread them along with the mushrooms on a baking sheet. Drizzle with oil and dust with Italian seasoning, garlic powder, salt, and pepper; toss to coat and spread in an even layer.
- Roast until the vegetables are tender and lightly browned, about 10–15 minutes, tossing halfway through so they cook evenly.
- Meanwhile, combine the marinara sauce and cream in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, then remove from heat and cover to keep warm.
- When the vegetables finish roasting, remove the sheet from the oven and transfer the zucchini noodles and mushrooms to serving plates if you prefer, or keep them on the sheet for a rustic presentation.
- Pour the warm sauce over the zucchini and mushrooms and sprinkle with Parmesan to distribute evenly.
- Gently toss to coat the noodles and vegetables with the sauce, and adjust with additional salt and pepper if needed.
- Serve hot, dividing the portions between plates and enjoying immediately.
Two tips
- Prep ahead: slice zucchini and mushrooms earlier in the day and refrigerate for quicker assembly.
- Serving idea: finish with a little extra Parmesan on top for a sharper bite.
Nutrition per serving
- Calories
- 583 kcal
- Protein
- 23 g
- Carbs
- 33 g
- Fat
- 44 g
- Fiber
- 8 g
- Sodium
- 1252 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.