Zoodle Vegetable Bake is a delightful and healthy way to enjoy a variety of vegetables in a comforting casserole. This dish combines the fresh flavors of zoodles, broccoli, mushrooms, and mini bell peppers, topped with luscious mozzarella cheese. Perfect for a family dinner or a potluck, this recipe is sure to become a favorite.
Table of Contents
The Best Zoodle Vegetable Bake Recipe
Notes on Ingredients
Each ingredient in this Zoodle Vegetable Bake brings its own unique flavor and texture, making this dish both satisfying and nutritious. Here are some notes on the key ingredients:
- Zucchini: Spiralized into zoodles, they provide a low-carb base for the casserole.
- Broccoli: Adds a hearty texture and a boost of vitamins.
- Mushrooms: Give an earthy flavor that complements the other vegetables.
- Mini Bell Peppers: Add sweetness and vibrant color.
- Fresh Mozzarella: Melts beautifully over the casserole, adding creamy richness.
- Avocado Oil & Butter: Used for sautéing and baking, bringing out the flavors of the vegetables.
- Garlic & Basil: Essential for adding aromatic depth.
How to Make Zoodle Vegetable Bake
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking pan with avocado oil.
- Prepare the Butter Mixture: Melt the butter in a skillet over medium heat and stir in minced garlic.
- Spiralize the Zucchini: Cut the zucchini into noodle shapes using a spiralizer.
- Mix Vegetables: In a large bowl, combine the zoodles, broccoli, mushrooms, bell peppers, and half of the basil leaves. Stir in the butter mixture until well combined.
- Layer the Casserole: Pour the vegetable mixture into the prepared baking pan. Layer diced tomatoes on top, followed by tomato sauce, oregano, salt, and pepper. Arrange the remaining basil leaves and layer with mozzarella cheese.
- Bake: Cover with aluminum foil and bake in the preheated oven until the cheese is melted, about 20-30 minutes. Remove the foil and continue baking until the vegetables are tender and the cheese is bubbly, an additional 15-30 minutes.
How to Serve Zoodle Vegetable Bake
Serve the Zoodle Vegetable Bake hot from the oven. This dish can be enjoyed as a main course or a hearty side dish. Pair it with a simple green salad or some crusty bread for a complete meal.
How to Store Zoodle Vegetable Bake
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 283.75 kcal | 14% |
| Total Fat | 25.3 g | 36% |
| Carbs | 6.99 g | 3% |
| Sugars | 2.99 g | 3% |
| Protein | 9.32 g | 19% |
| Sodium | 305.7 mg | 15% |
| Fiber | 1.71 g | 6% |
| Saturated Fat | 11.87 g | 59% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 10.08 g | – |
| Polyunsaturated Fat | 1.7 g | – |
| Cholesterol | 54.07 mg | 18% |
| Calcium | 188.36 mg | 24% |
| Magnesium | 27.75 mg | 7% |
| Potassium | 395.95 mg | 11% |
| Iron | 0.89 mg | 6% |
| Zinc | 1.37 mg | 14% |
| Phosphorus | 174.8 mg | 25% |
| Vitamin A | 330.56 mcg | 41% |
| Vitamin C | 68.47 mg | 86% |
| Thiamin (B1) | 0.08 mg | 7% |
| Riboflavin (B2) | 0.26 mg | 18% |
| Niacin (B3) | 1.58 mg | 10% |
| Vitamin B6 | 0.21 mg | 15% |
| Folic Acid (B9) | 36.73 mcg | 18% |
| Vitamin B12 | 0.74 mcg | 30% |
| Vitamin D | 0.16 mcg | 3% |
| Vitamin E | 0.77 mg | 6% |
| Vitamin K | 27.04 mcg | 36% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Zoodle Vegetable Bake
Can I use a different type of cheese?
Yes, you can substitute mozzarella with other cheeses like cheddar, provolone, or a dairy-free alternative.
Is it necessary to use a spiralizer for the zucchini?
While a spiralizer makes perfect zoodles, you can also use a julienne peeler or a knife to cut the zucchini into thin strips.
Can I add other vegetables?
Absolutely! Feel free to add or substitute with vegetables like spinach, eggplant, or carrots.
How do I prevent the dish from becoming too watery?
You can lightly salt the zoodles and let them sit for 10 minutes to draw out excess moisture before adding them to the casserole.
The Best Zoodle Vegetable Bake Recipe
Ingredients
- ¼ cup avocado oil
- ½ 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
- ¼ cup tomato sauce
- ½ teaspoon oregano or to taste
- salt and ground black pepper to taste
- 10 slices fresh mozzarella cheese or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking pan with avocado oil.
- 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.
Notes
Enjoy this flavorful and healthy Zoodle Vegetable Bake, a perfect blend of fresh ingredients and comforting textures!