I would not recommend freezing, as the zucchini noodles will not hold up well when re-heating after being frozen. Bake for 25 minutes! Storing and Reheating:īaked Zucchini Noodle Spaghetti makes a delicious leftover dinner! Store in the fridge for a few days and re-heat by placing in the oven for 20-25 minutes at 350 with foil on top. Then top with the remaining zucchini, meat sauce, and another layer of cheese to include parmesan. Cook for 1-2 minutes or just until the zoodles are al dente. Add the zucchini noodles and grated parmesan cheese and salt & pepper to taste. Layer half of the spaghetti sauce and sprinkle with some mozzarella (you can also omit any cheese). Cook garlic until fragrant (about 1-2 minutes) Be careful not to burn garlic. Preheat the oven to 375F In a large bowl, whisk together the eggs, ricotta, baking powder and a lot of black pepper. A combination of canned San Marzano Tomatoes (the best type for spaghetti and it makes a difference!), ground beef, onion, garlic, red wine vinegar, and dried Italian spices.ĭrain any excess moisture from the zucchini with paper towels and place 1/2 the zucchini in a casserole dish. While the zucchini “sweats” it out, you’ll make the spaghetti sauce.
In a medium skillet, melt the butter and add the zucchini noodles. Give the zoodles one last squeeze to get rid of any excess liquid. While the zucchini drains, whisk together the eggs, parsley, and Parmesan in a medium bowl. This helps to draw out excess moisture from the zucchini. Toss the zoodles with kosher salt and the zoodles release excess moisture for about 20 minutes. We start off by spiralizing the zucchini, salting it, and letting it sit for about 20 minutes while we make the sauce.
BAKED ZOODLES HOW TO
How to Make Baked Zucchini Noodle Spaghetti With an abundance of zucchini from the Farmer’s Market, I decided this bridge from saying goodbye to summer with the comfort of fall in spaghetti, was exactly what we needed. I decided on the first day of school for my kids that spaghetti was definitely in order. Zucchini Noodles, a homemade spaghetti sauce with Italian herbs, fresh basil, and a bubbly cheese topping. Especially as a way to get into a routine of school, afternoon activities, weekend sports, and cooler weather. So basically, this meal is everything I want in a dinner. I am back with an healthy and delicious dinner the entire family will love.Īs a nutritionist, my favorite kinds of meals are those that blend my love for healthy and nutritious food, with a comfort and cozy flair. It’s comfort food to the rescue day!! Whether you are looking for something cozy for a night spent on the couch after a long day, a meal that everyone can agree is delicious, or looking for some ways to insert my veggies in your main course meals, this Baked Zucchini Noodle Spaghetti is where it’s at!!! Sure to become an instant family favorite! Pair with a simple salad for the best dinner for any occasion.
BAKED ZOODLES FULL
Zucchini is full of liquid, so you must pre-bake your zoodles to remove the moisture, otherwise your creamy cheesy sauce will turn out very watery. The key to this recipe is prepping your zucchini noodles. This dish is packed with zucchini noodles (I have a trick to prevent them from being soggy and watery), a creamy cheese sauce, and chunks of tuna.įor this healthy tuna noodle casserole recipe, you’ll need the following ingredients:
So this cheesy tuna casserole is my first in a long list of keto comfort foods! I wanted to recreate some of those good old classic flavors from dishes most of us grew up knowing and loving. This Cheesy Chicken and Rice was my particular indulgence in my pre-keto days. One of my favorite things before going on a keto diet was a good cheesy pasta or rice casserole. I love them, but they just don’t love me.
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