Zucchini Noodle Casserole recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 3 tablespoons olive oil, divided, or as needed 5 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler ¼ cup minced garlic 1 (16 ounce) jar marinara sauce, or to taste 1 (7 ounce) container 2% Greek yogurt 1 pinch Italian seasoning, or to taste salt and ground black pepper to taste ½ cup shredded mozzarella cheese
Nutrition Info
- 292.4 caloriescarbohydrate: 25.7 gcholesterol: 13.8 mgfat: 16.7 gfiber: 4.8 gprotein: 12 gsaturatedFat: 4.4 gservingSize: -sodium: 618.1 mgsugar: 14.7 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Noodle Casserole
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.
Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat, cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.
Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.