Zoodles with a Mushroom Merlot Sauce

I’ve recently discovered the magic of ‘zoodles’… and I was especially happy when I won my KitchenAid loot — besides the big, beautiful red mixer, the spiralizer attachment was my first choice when I picked my prizes!

I’ve been trying to be ‘good’ this January and make healthier choices about food — zoodles (zucchini noodles) are a completely guilt-free way of enjoying veggies masked as pasta (which is one of my go-to dinner choices). I’ve shared two Zoodle recipes before: my Garlic Parmesan Zoodles (which was one of my first ‘top’ recipes) and these Veggie Ribbons with a Lemon Rosemary White Wine Sauce. They both were delicious, but this dish I’ve taken a different direction.

This is a ‘one-pan’ recipe, where I make the sauce in the pan and then add the zoodles at the end to cook through and soften to an ‘al dente’ texture. The mushroom merlot sauce is super simple, I LOVE cooking with wine... usually it’s white, but I needed to change it up a bit! 

The uncooked zoodles are so photogenic :)

In order to remove excess moisture from the zoodles, lay them out on some paper towels while prepping your other ingredients. Sprinkle them with salt, and let them sit so the moisture draws out. Before using them, I wrapped them up in a kitchen towel and squeezed em all up! You don’t want a watery sauce!

A simple one-pan dish with zucchini and yellow squash zoodles cooked in a savory mushroom, onion and red wine sauce.

Zoodles with a Mushroom Merlot Sauce

2016-01-31 09:43:49

A simple one-pan dish with zucchini and yellow squash zoodles cooked in a savory mushroom, onion and red wine sauce.

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1 small yellow onion, diced

8 oz. mixed mushrooms (white, baby bella, shiitake, oyster, etc.)

2 tablespoons olive oil

3 zucchini, ‘zoodled’

3 small yellow squash, ‘zoodled’

2 tablespoons flour

1 lemon, zest & juice

1 teaspoon dried tarragon

½ tsp. fresh thyme

1 cup Merlot

2 tablespoons cold butter

Red pepper flakes (optional)

Salt & pepper

Parmesan, grated for serving

Instructions

1. In a large saucepan or saute pan, heat olive oil over medium-high heat. Add onions and saute until tender (about 2-3 minutes). Add flour and stir until incorporated.
2. Add mushrooms, wine, tarragon and thyme and bring to a boil. Reduce heat and add lemon zest and season with salt and pepper.
3. Add zucchini and yellow squash, stir together and continue to simmer. Raise the heat again if you need to to bring it all to a boil (then reduce to a simmer).
4. Simmer together 8-10 minutes until zoodles are cooked through, and sauce has thickened up a bit. Add lemon juice and a pinch of red pepper flakes if using.
5. Remove from heat and cut cold butter in a few pieces and add to the mix. Stir until butter is melted and enjoy!

Notes

1. Make sure to salt zoodles after spiralizing, lay them out on paper towels, and squeeze out the excess moisture. You don't want the sauce too watery!

By Whitney

That Square Plate https://www.thatsquareplate.com/