Hey there, veggie lovers!
Looking for a fun twist on your dinner routine?
I’ve got just the recipe for you: baked zoodles!
These zucchini noodles are baked to perfection and are oh-so-delicious.
They’re a great way to lighten up your meals without sacrificing flavor.
Trust me, you’ll want to make these again and again! Let’s dive in!
Possible Ingredient Alternatives
Zucchini can be replaced with yellow squash or butternut squash for a similar texture and nutritional profile. Yellow squash offers a milder flavor, while butternut squash adds sweetness and more vitamins. Adjust cooking time as needed, as butternut squash may require longer to soften. Italian sausage can be substituted with ground turkey or plant-based sausage alternatives for lower fat content or vegetarian options. Season ground turkey with Italian herbs to mimic the sausage flavor. Ricotta cheese can be swapped with cottage cheese or a dairy-free alternative like silken tofu blended with nutritional yeast. Cottage cheese provides a similar texture and protein content, while silken tofu offers a vegan option. Blend the tofu until smooth and add nutritional yeast for a cheesy flavor.
| Preparation Time | 20-30 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 130-150 g
- Fat: 150-170 g
- Carbohydrates: 100-120 g
Ingredients
- 3 pounds zucchini
- 4 1/2 teaspoons kosher salt
- 1 tablespoon extra virgin olive oil
- 8 ounces italian sausage
- 1 1/2 cups chopped onion
- 3 cloves garlic
- 1 can crushed tomatoes
- 1/2 cup basil leaves
- 3/4 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Step 1: Prepare the Zucchini Noodles
Preheat your oven to 350°F and oil a 9 x 13-inch or 8 x 12-inch casserole dish.
Use a spiralizer to make zucchini noodles (zoodles) until you have about a generous 8 cups.
Place the zoodles in a colander over a bowl, and snip them with scissors in a few places to prevent excessive tangling.
Toss the noodles with 1 1/2 teaspoons of salt and let them drain of excess moisture while you prepare the sauce.
Step 2: Cook the Sausage
Coat the bottom of a large sauté pan with olive oil.
Break up the Italian sausage into small clumps in the pan.
Cook over medium heat until just cooked through and lightly browned.
Once done, remove the sausage to a bowl and discard all but 1 tablespoon of the rendered fat from the pan.
Step 3: Sauté the Onions and Garlic
In the same pan, add the chopped onion and cook until softened and lightly colored, approximately 5 to 6 minutes.
Add the minced garlic and continue cooking for another minute until the garlic is fragrant.
Step 4: Prepare the Sauce
Add the canned crushed tomatoes and the cooked sausage to the pan with the onions.
Bring the mixture to a simmer, then reduce the heat to maintain a low simmer.
Cook for an additional 5 to 6 minutes.
Stir in the thinly sliced basil and 1/2 teaspoon of kosher salt.
Step 5: Combine Noodles and Sauce
Transfer the drained zucchini noodles into the pot containing the tomato sausage sauce.
Gently stir together so that all the noodles are well-coated with the sauce.
Then, transfer the mixture into the prepared casserole dish, spreading it into an even layer.
Step 6: Add Cheese and Bake
Arrange clumps of ricotta cheese over the casserole, pressing them slightly into the noodles to blend the flavors.
Mix the grated mozzarella and Parmesan cheese together, then sprinkle evenly over the top.
Bake the casserole, uncovered, at 350°F for 35 minutes until the top is lightly browned and bubbly.
Step 7: Serve and Store
Allow the casserole to cool for about 10 minutes before serving.
Enjoy your zucchini noodle casserole right away, or store any leftovers in an airtight container in the refrigerator for up to 3 days.
You can also tightly wrap and freeze it for up to 1 month.
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