AIP Zucchini Pappardelle with Mushrooms

By: Ginny Mahar

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, AIP, Low-Carb, Keto, Vegetarian and Vegan-friendly

This simple recipe takes its flavor cues from a well-choreographed balance of garlic, lemon, shallot, sea salt, and just a touch of dill. The silky, ribbon-like zoodles (adorned with richly caramelized mushrooms and brightened up with a kick of lemon) are a hit. In warmer months you could serve this with grilled flatiron steak, salmon, or chicken. In winter, it’s nice alongside roast chicken, venison tenderloin, or any other pan-seared or roasted protein.

This dish has become a repeat performer on our dinner rotation and seems to go over well with any crowd. I came up with the recipe in our garage. Yep, our garage. We were renovating our kitchen.  For four months we cooked and ate and more or less lived in our garage. And because, apparently, I like a challenge, I took my first crack at the Autoimmune Protocol Diet (AIP) right in the middle of it.

AIP, or as I like to call it, THE MOTHER OF ALL ELIMINATION DIETS is one of the more restrictive healing diets. No grains, no dairy, no beans, no nuts, no seeds (including spices), no nightshades, no artificial ingredients, and no sugar. And in my case, NO kitchen. Truly, I don’t recommend going AIP while your kitchen is under construction. Anyone who’s tried AIP can tell you that it requires a LOT of cooking.

My reason for taking on this poorly-timed foray into AIP was that I was in the middle of a six-month process of concentrated healing for a gut infection. I don’t mean to knock AIP whatsoever because, even though it wasn’t easy, it was 100% worth it. Temporarily going AIP helped me get over some healing hurdles. I’m still reaping the benefits of those efforts, and now that I know how, I occasionally go back to AIP when I feel like I’ve begun to backslide. It helps, and that’s incredibly empowering.

Here’s some info about the thyroid-friendly nutrients in this dish:

3.92 from 12 votes

AIP Zucchini Pappardelle with Mushrooms

This simple AIP-friendly recipe takes its flavor cues from a well-choreographed balance of garlic, lemon, shallot, sea salt, and just a touch of dill. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, AIP, Low-Carb, Keto, Vegetarian and Vegan-friendly.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4


  • 1 tbsp. avocado oil or other high-heat-friendly oil
  • 1 tbsp. leaf lard or ghee(for vegan version, substitute avocado oil or olive oil)
  • 3 medium cloves garlic
  • 1/4 cup minced shallot
  • 1 lb cremini mushroomssliced
  • fine sea salt
  • 1/4 tsp. dried dill
  • 3 medium zucchini(makes about 6 cups zucchini ribbons)
  • 3 tsp. fresh lemon juicedivided
  • 1 tsp. lemon zest
  • 2 tbsp. chopped parsley


  1. In a large skillet, heat the oil and solid fat over medium-high heat. Add garlic and sauté 2 mins, or just until it begins to color. Add the shallot and sauté until softened, about 2 more mins.
  2. Add mushrooms to skillet and season to taste with fine sea salt and dried dill. Stir to combine. Once the moisture evaporates they will begin to turn a beautiful golden brown. Don’t rush this step. Increase heat if necessary and don’t stir too often.

  3. While the mushrooms are cooking, use a vegetable peeler (horizontal works best) to slice the zucchini into thin ribbons. Hold at one end, working around the zucchini on 4 sides, and discard the seedy core.

  4. Once the mushrooms are browned to your liking, turn off the heat. Stir in 1 tsp. fresh lemon juice, and 1 tsp. lemon zest. Taste and adjust seasoning with additional salt and/or lemon juice if necessary. Remove mushrooms from skillet and set aside.
  5. Reheat the skillet over medium-high heat. Add zucchini and a hefty pinch of sea salt. If it looks dry, add a little extra fat or oil. Stir occasionally, just until zucchini begins to soften, about 1 to 2 minutes. Do not overcook.

  6. Return mushrooms to pan, along with 1-2 tsp. more lemon juice and a pinch more salt. Toss to combine and heat everything through. Taste and adjust seasoning with additional lemon juice and/or salt if necessary. Garnish with chopped parsley and serve immediately.

Recipe Notes

Pairs nicely with wild-caught salmon, grilled steak, or chicken. 

Nutritional Info Print
Nutrition Facts
AIP Zucchini Pappardelle with Mushrooms
Amount Per Serving
Calories 121 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 23mg1%
Potassium 942mg27%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 4g8%
Vitamin A 935IU19%
Vitamin C 39.4mg48%
Calcium 60mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.