Rating: 4 stars
39 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 4

One day, not having any gluten-free pasta on hand but lots of zucchini, I decided to use 'zoodles' instead of noodles. The whole family enjoyed it! I don't use any salt in the recipe because the cheeses already contain it. This dish is even better the next day and freezes well too.

Recipe Summary

cook:
35 mins
additional:
10 mins
total:
1 hr 5 mins
prep:
20 mins
Servings:
4
Yield:
1 9x13-inch baking dish
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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 375 degrees F (190 degrees C).

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  • Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.

  • Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.

  • Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.

  • Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.

Cook's Note:

Use a meat ragu instead of marinara sauce if you prefer.

Editor's Note:

Bechamel is a simple white sauce made with milk, flour, and butter. Use this Basic Bechamel Sauce recipe, but cut the recipe in half to use 2 cups milk. Use gluten-free baking blend to keep the recipe gluten free.

Nutrition Facts

281 calories; protein 16.2g; carbohydrates 15.5g; fat 18.1g; cholesterol 52.7mg; sodium 1778mg. Full Nutrition
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