Zucchini Noodle Casserole recipe

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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

Nutrition Info

292.4 calories
carbohydrate: 25.7 g
cholesterol: 13.8 mg
fat: 16.7 g
fiber: 4.8 g
protein: 12 g
saturatedFat: 4.4 g
servingSize: -
sodium: 618.1 mg
sugar: 14.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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