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

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

  • 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.

  • Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.

Nutrition Facts

292 calories; protein 12g 24% DV; carbohydrates 25.7g 8% DV; fat 16.7g 26% DV; cholesterol 13.8mg 5% DV; sodium 618.1mg 25% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/12/2015
I hate to make major modifications to a new recipe so I followed this recipe to the letter put into a 425 degrees F oven checked at 20 minutes and the mozzarella cheese was totally burned. I pulled it off sprinkled on more mozzarella and cooked for about another 8 minutes until it was just starting to brown. In the future I would cover this casserole with foil for half the time (at least) remove the foil and then back into the oven allowing the cheese to melt. Better yet I think cooking this at 375 would be even better but again covering it with foil for part of the time so the cheese doesn't burn. I added the Italian seasoning to the sauce rather than sprinkling on top of the cheese. A lot of water cooked out of the zucchini and the bottom of dish was pretty deep with water. I just poured it off and then cut into serving sizes. The Greek yogurt mixed in with the marinara made a really flavorful sauce. A few tweaks but it did end up tasting really good. Read More
(22)

Most helpful critical review

Rating: 3 stars
08/19/2017
Great sauce flavor but seems to missing something. Plenty of options to tweak this one though. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/11/2015
I hate to make major modifications to a new recipe so I followed this recipe to the letter put into a 425 degrees F oven checked at 20 minutes and the mozzarella cheese was totally burned. I pulled it off sprinkled on more mozzarella and cooked for about another 8 minutes until it was just starting to brown. In the future I would cover this casserole with foil for half the time (at least) remove the foil and then back into the oven allowing the cheese to melt. Better yet I think cooking this at 375 would be even better but again covering it with foil for part of the time so the cheese doesn't burn. I added the Italian seasoning to the sauce rather than sprinkling on top of the cheese. A lot of water cooked out of the zucchini and the bottom of dish was pretty deep with water. I just poured it off and then cut into serving sizes. The Greek yogurt mixed in with the marinara made a really flavorful sauce. A few tweaks but it did end up tasting really good. Read More
(22)
Rating: 5 stars
06/10/2016
This was absolutely delicious! I used the Veggetti to make zucchini "pasta" and followed the recipe as written. I did add sausage to the sauce as we have teenage boys who want meat in everything! Make sure you check it after about 15mins because it does brown rather quickly. I threw a piece of foil over the top at 15mins and kept it in for another 15. This is a winner and will be a staple for years to come. Thank you! Read More
(8)
Rating: 5 stars
07/09/2015
Loved it! Great way to use up lots of zucchini - getting more veggies and reducing wheat/carbs in an eating plan. I sliced the zucchini with my mandolin and sautéed it on my cast-iron stovetop griddle. The next time I will either slice the zucchini thicker or do a double layer between the sauce and cheese so that it has more structure. I also added some ham because I thought the carnivores in my family would be more open-minded to the zucchini noodles that way. Everyone really liked it! Read More
(5)
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Rating: 4 stars
01/29/2017
Delish! I sautéed mushrooms and ground chicken for some protein and then added the sauce. Great for meal prepping Read More
(1)
Rating: 5 stars
09/13/2020
This was very good! Mine turned out more like a tomato zucchini garlic soup. I only had 3 zucchini on hand and a 24 oz can of marinara. I did not have Greek yogurt so I used equal parts of sour cream and cream cheese. I roasted the garlic instead of raw. If you are low carbing it, this is a great treat! Read More
Rating: 4 stars
04/23/2018
Zoodles are a good substitute for pasta. We liked this casserole. Take your time with the squash. It holds a lot of moisture and sweating it it the pan helps removes it. The sauce was easy to make. I had vanilla yogurt so i used it. There was no vanilla taste but it added sweetness. Next time I make it I'll use plain yogurt or sour cream. Read More
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Rating: 3 stars
08/19/2017
Great sauce flavor but seems to missing something. Plenty of options to tweak this one though. Read More
Rating: 5 stars
11/09/2017
Will be a go to from now on. Did add cooked hamburger meat to it sauce... Lawyered the zucchini then meat sauce then cheese two times. Husband Loved It... Next day Leftovers were as Good As First Night. Read More
Rating: 5 stars
07/22/2018
Great recipe just drained a lot of moisture from the zucchini before putting it in the baking dish. Will be a favorite with our family! Thank you! Read More
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