Zoodle Vegetable Bake

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.

Zoodle Vegetable Bake Ingredients

• cup avocado oil

• 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

• cup tomato sauce

• teaspoon oregano, or to taste

• salt and ground black pepper to taste

• 10 slices fresh mozzarella cheese, or to taste

How to Make Zoodle Vegetable Bake

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with avocado oil.

2. Melt butter in a skillet over medium heat, about 2 minutes. Stir in garlic.

3. Cut zucchini into noodle shapes with a spiralizer.

4. Combine zucchini noodles, broccoli, mushrooms, bell peppers, and half of the basil leaves in a large bowl. Stir in butter mixture until well combined.

5. 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.

6. 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.

Zoodle Vegetable Bake Nutritions

• 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

• ServingSize:

• Sodium: 211.1 mg

• Sugar: 3.3 g

• TransFat:

• UnsaturatedFat:

Zoodle Vegetable Bake Reviews

• Ingredients and instructions are a bit sparse. Easy to make but lacking in caloric value and taste.

• I am the poster of this recipe. I tweeked this just a little. Firstly I omitted the butter step, I just added the garlic into the bowl I mixed the veggies in. Second after letting the zucchini set and sweat I roasted it in a single layer on parchment paper, makes the prep time longer but eliminates some of the liquid. I didnt have enough broccoli so I added cauliflower that I also roasted before adding to the bake. I had left over chicken so I added that as well. I left the tomato out until the very last minute, they were in the oven only long enough to take the chill off them. Oh and I added parm Cheese into the veggies. The end result was a nice casserole. Still a little soupy but not as much as the first time I made this. Next time I think I will bake without covering at all, and add the cheese about half way through the bake time.

• Great zoodle recipe. didnt have any tomatoes or tomato sauce so I substituted about 3/4 cup of spicey salsa. Also added lb of soy burger to make it look meaty. This turned out great, thanks for the recipe...

• Changes made: Omitted butter and sauteing garlic. No tomato sauce since I dont care for it. Stirred in all veggies and garlic with some olive oil in large bowl. Added sage in addition to oregano, Covered with foil, baked for 20 mins at 400 but I think thats too high. Veggies were already done. Added cheese and tomato and baked at lower temp for 10 mins. I didnt have a problem at all with too much liquid. Tasted pretty good Will not cook so long at such a high temp next time and might even add some cauliflower and carrots,