Zoodle Vegetable Bake Recipes

ZOODLE VEGETABLE BAKE

Zoodle Vegetable Bake image

Zoodles and broccoli mixed with mushrooms, peppers, and other yummy vegetables topped with fresh mozzarella cheese and then baked altogether create a wonderful veggie casserole that is just busting with flavor. This dish was a little soupy; I just served it using a slotted spoon and it worked perfectly.

Provided by Joey Joan

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h7m

Yield 8

Number Of Ingredients 13

Ingredients

¼ cup avocado oil
½ cup butter
3 cloves garlic, minced, or more to taste
2 zucchini
1 large head broccoli, broken into florets
10 mushrooms, stemmed and sliced, or more to taste
6 mini bell peppers, sliced
15 leaves basil, or to taste, divided
1 large tomato, diced
¼ cup tomato sauce
½ teaspoon oregano, or to taste
salt and ground black pepper to taste
10 slices fresh mozzarella cheese, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with avocado oil.
Melt butter in a skillet over medium heat, about 2 minutes. Stir in garlic.
Cut zucchini into noodle shapes with a spiralizer.
Combine zucchini noodles, broccoli, mushrooms, bell peppers, and half of the basil leaves in a large bowl. Stir in butter mixture until well combined.
Pour vegetable mixture into the prepared baking pan; layer on tomatoes. Top with tomato sauce, oregano, salt, and pepper. Arrange remaining basil leaves in the pan; layer on mozzarella cheese. Cover with aluminum foil.
Bake in the preheated oven until cheese is just melted, 20 to 30 minutes. Remove aluminum foil with an oven mitt or heatproof gloves. Continue baking until vegetables are tender and cheese is bubbly, 15 to 30 minutes more.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 8.3 g, Cholesterol 58.3 mg, Fat 26.3 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 13.2 g, Sodium 211.1 mg, Sugar 3.3 g

FRENCH ONION ZOODLE BAKE

French Onion Zoodle Bake image

Make and share this French Onion Zoodle Bake recipe from Food.com.

Provided by gailanng

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups zucchini noodles (or two medium sized zucchinis)
1 small yellow onion, sliced thinly
1/2-1 teaspoon granulated sugar, to taste
1 teaspoon fresh thyme, chopped (plus more for garnish)
2 tablespoons unsalted butter
1/4 cup beef broth
2 teaspoons Worcestershire sauce
1 cup Fontina cheese, grated
salt and pepper, to taste

Steps:

Preheat oven to 400 degrees.
In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook until bubbly. Add salt, pepper, sugar, Worcestershire sauce and thyme. Stir and cook for another minute or two. Add beef broth and cook until onions are golden brown about 12-15 minutes. Make sure to stir occasionally to keep the onions from burning.
Next, spray an 5 X 8 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and distribute the Fontina cheese over the top.
Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slighlty before serving. Garnish with fresh thyme if desired. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving.

Nutrition Facts : Calories 259.6, Fat 15.3, SaturatedFat 9.1, Cholesterol 66.5, Sodium 306.1, Carbohydrate 20.1, Fiber 1.1, Sugar 2.4, Protein 10.7

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