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Zucchini Noodle Spaghetti Bake

Zucchini Noodle Spaghetti Bake: Light, Comforting Perfection

This Lower-Carb Zucchini Noodle Spaghetti Bake is a healthy twist on a classic favorite, perfect for satisfying comfort food cravings.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 4 medium Zucchini Spiralized or sliced
  • 8 ounces Spaghetti Noodles Whole grain or gluten-free if preferred
  • 1 pound Ground Turkey Optional; substitute with lentils or mushrooms for vegetarian option
  • 2 cups Pasta Sauce Low-sodium or homemade varieties
  • 2 cups Mozzarella Cheese Can substitute with vegan cheese
  • 1 medium Onion Shallots or leeks can add richer flavor
For Extra Flavor
  • 1 tablespoon Basil Optional for garnish
  • 1 cup Bell Peppers Chopped, optional for nutrition
  • 1 cup Spinach Chopped, optional for nutrition

Equipment

  • oven
  • Baking Dish
  • colander
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Spiralize or slice the zucchini into thin noodles, then set aside in a colander to drain for about 10 minutes.
  3. Cook the spaghetti noodles according to package instructions until al dente, around 8-10 minutes. Drain and set aside.
  4. In a large mixing bowl, combine the cooked spaghetti noodles, drained zucchini, ground turkey (if using), pasta sauce, and half of the mozzarella cheese. Mix until evenly coated.
  5. Transfer the mixture into a greased baking dish and spread it evenly. Top with the remaining mozzarella cheese.
  6. Bake in the oven for 30 minutes until the cheese is bubbly and golden brown.
  7. Allow to cool for about 5 minutes before slicing and serving.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Ensure to drain the zucchini well to prevent excess moisture. Allow resting time after baking for better serving.

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