The Best Zoodle Vegetable Bake Recipe
Discover the perfect Zoodle Vegetable Bake recipe! This easy-to-make, healthy veggie casserole is loaded with zoodles, broccoli, mushrooms, and fresh mozzarella for a burst of flavor.
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 9x13-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
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.