Caprese Mushroom Zoodles

A vegetarian pasta dish with zucchini noodles and ricotta cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Vegetarian Flexitarian
Cuisine Italian, Vegetarian
Servings 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
  • 500 g mixed portabellini & baby portabellini mushrooms

Tomato sauce:

  • 1 400g tin whole peeledtomatoes
  • 1 small red onion, peeled and halved
  • 1 tsp chilli flakes
  • 2 tbsp butter
  • 250 g smooth ricotta cheese
  • 1/4 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 it 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.
Keyword pasta, vegetarian