Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

cook:
37 mins
total:
1 hr 7 mins
prep:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • Cut zucchini into noodle shapes with a spiralizer.

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

  • 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.

  • 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.

Cook's Notes:

I love garlic and use a lot, so if you're not a garlic lover use 2 cloves instead of 4.

Olive oil can be substituted for avocado oil if desired.

Nutrition Facts

302 calories; protein 9.3g; carbohydrates 8.3g; fat 26.3g; cholesterol 58.3mg; sodium 211.1mg. Full Nutrition
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