Name: Baked Zucchini Noodles with Mushrooms, Creamy Marinara & Parmesan
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 355 ml heavy whipping cream; 1 ½ (680 g) jars marinara sauce; 1 ½ cups Parmesan cheese, shredded; 3 (227g ) pkgs sliced white mushrooms; 12 medium zucchini squash; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; salt

Baked Zucchini Noodles with Mushrooms, Creamy Marinara & ParmesanBaked Zucchini Noodles with Mushrooms, Creamy Marinara & Parmesan — a 30-minute lunch recipe with 10 ingredients, serving 6.Ingredients

355 ml heavy whipping cream

1 ½ (680 g) jars marinara sauce

1 ½ cups Parmesan cheese, shredded

3 (227g ) pkgs sliced white mushrooms

12 medium zucchini squash

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Preheat oven to 205°C (400°F).

Wash, dry, and trim zucchini; use a julienne (or regular) peeler, make noodles. Divide noodles and mushrooms between two large baking sheet pans. Drizzle with oil and season with spices; toss to combine and spread out in an even layer.

Place veggies in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until tender, about 15 minutes. Remove from oven.

Meanwhile, place marinara sauce and cream in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Once simmering, remove from heat and cover to keep warm.

To serve, divide zucchini noodles and mushrooms between plates or bowls; top with sauce and Parmesan. Enjoy!

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