Roasted Parmesan Mushrooms & Zoodles

One thing I absolutely LOVE, is pasta. Italian food is a weakness of mine... the sauce, the garlic, the yummy carb overload! Something I find interesting is that even though pasta tastes so good, it really weighs you down. Even into the next day, not only does the scale weigh heavier, I feel sluggish and weighed down in general. 

I'm no saint, on weekends & cheat days I'm all about the pasta, pizza, bread... YUM. But seriously, I crave that stuff everyday of the week. 

It's kind of my thing, to "fake" the good stuff, it really gets me through the week without having major cravings. One of my favorite appliances is my SPIRALIZER! That shit makes everything pasta. Just sub noodles for zucchini, in this case. 

My secret to a great healthy dish is layers of different and delicious textures. For this dish, we start with a zucchini noodle base, layer homemade sauce, top with roasted mushrooms & parm cheese to finish! Enjoy!

Ingredients
Serves 2-3 People

3 med. Zucchini
Sliced mushrooms
Olive Oil
Balsamic Vinegar
Grated Parmesan Cheese
32 oz can crushed tomatoes with basil
1/2 med. Onion
3-4 cloves Garlic 
Italian Seasoning 
Crushed Red Pepper
Salt & Pepper

1. Preheat oven to 375 
2. In medium bowl, coat mushrooms with mostly olive oil and some balsamic (3:1 ratio). Add in grated parmesan cheese and stir. 
3. Lay flat on baking sheet lined with parchment paper. Bake for 15-30 minutes or until crispy. 
4. In a sauce pan on medium-high, saute onions & garlic together until fragrant & browned. Add in crushed tomatoes & stir. 
5. Reduce heat to low-medium. Add in spices of choice, I use Italian seasoning, crushed red pepper (if you like it with a kick), salt & pepper, sometimes zahtar - whatever you like with your Italian food. Stir and taste to your liking. Let simmer, covered, until your mushrooms are done. 
6. Spiralize your zucchini into a bowl or plate. Salt the zoodles to get excess moisture out (dab dry in about 10 mins). Set aside.
7. When the mushrooms look done, pull them out and assemble your plate. Zoodles, sauce, mushrooms & parmesan cheese all over. Voila! 

You don't even need to cook the zoodles, the heat of the sauce gets them to the right temperature.

I like mushrooms crispy, so cook until they look like this! They add great texture on top of the zoodles.

These silicone lids make cooking so easy, dishwasher safe & so cute! Get them at peachy keen :) 

You can use store bought sauce, but I prefer homemade... it doesn't take that long & makes a huge difference!

xo, karly 

Karly's Sunday Style
August 2, 2015


Celebrating THREE years of style! Join us on Saturday 8/22 for our 3rd birthday party!! We've got lots of surprises for you 🎉🎂🎈 



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