Zucchini Pasta Baked
Elevate your weeknight dinner game with this irresistible Zucchini Pasta Baked—a low-carb, veggie-packed twist on traditional baked pasta dishes! Tender zucchini noodles are lightly sautéed, layered with rich marinara sauce, and generously topped with ooey-gooey mozzarella and nutty Parmesan cheese. Infused with fragrant garlic and Italian seasoning, this dish is baked to bubbly, golden perfection and finished with fresh basil for a burst of herbal brightness. Ready in under an hour and perfect for a comforting yet wholesome meal, this gluten-free baked zucchini pasta is sure to become a family favorite. Perfect for those seeking healthy dinner ideas or crowd-pleasing vegetarian recipes!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 cups marinara sauce
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon dried Italian seasoning
- 1 cup shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh basil leaves
Instructions
Preheat the oven to 375°F (190°C).
Use a spiralizer or vegetable peeler to create zucchini noodles from the 4 medium zucchinis. Place the noodles on a clean kitchen towel or paper towels and gently press to remove excess moisture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.
Add the prepared zucchini noodles to the skillet and cook for 2-3 minutes until slightly softened. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Remove from heat and set aside.
In a medium bowl, mix 2 cups of marinara sauce with 1 teaspoon of dried Italian seasoning.
In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Add half of the cooked zucchini noodles and layer with half of the remaining marinara sauce.
Sprinkle 0.5 cups of shredded mozzarella cheese and 0.25 cups of grated Parmesan cheese over the layer.
Add the rest of the zucchini noodles and top with the remaining marinara sauce. Sprinkle the remaining 0.5 cups of shredded mozzarella cheese and 0.25 cups of grated Parmesan cheese evenly over the top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is bubbling and golden-brown.
Allow the dish to cool slightly for 5 minutes before garnishing with 2 tablespoons of chopped fresh basil leaves. Serve warm and enjoy!
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 25.5 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1405 mg | 108% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2086 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
