Zucchini Noodle Casserole

Name: Zucchini Noodle Casserole recipe
Prep time: 20 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Global
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

by Nina Renard 1 year ago

4.4 (9)

40 minutes

292.4 kcal

25.7 g carbs

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Description

One of my favorite low-calorie dishes that makes me forget about pasta!

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

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. 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.
3. 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.
4. Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.

Nutrition Facts

serving: 4 servings

calories: 292.4 kcal

carbohydrates: 25.7 g

protein: 12 g

saturated fat: 4.4 g

cholesterol: 13.8 mg

sodium: 618.1 mg

fiber: 4.8 g

sugar: 14.7 g