Zucchini Noodle Casserole – Delicious Low-Calorie Recipe
Zucchini Noodle Casserole – One of my favorite low-calorie dishes that makes me forget about pasta! This recipe combines fresh zucchini noodles with a rich marinara sauce and a touch of Greek yogurt for creaminess, all topped with melted mozzarella cheese. It’s a perfect meal for those seeking a healthier alternative to traditional pasta casseroles.
Table of Contents
The Best Zucchini Noodle Casserole Recipe
This Zucchini Noodle Casserole is a fantastic low-calorie option that’s hearty, flavorful, and incredibly satisfying. The zucchini noodles provide a light and refreshing base, while the marinara sauce and mozzarella cheese add a comforting, classic Italian flavor.
Notes on Ingredients
To make this delicious casserole, you will need:
- Olive Oil: For sautéing the zucchini noodles.
- Zucchini Squash: Cut into noodles using a spiral slicer or vegetable peeler.
- Minced Garlic: Adds a robust flavor to the zucchini.
- Marinara Sauce: Use your favorite store-bought or homemade sauce.
- Greek Yogurt: Provides creaminess and a slight tang.
- Italian Seasoning: For that classic Italian flavor.
- Salt and Black Pepper: To taste.
- Shredded Mozzarella Cheese: For a gooey, cheesy topping.
How to Make Zucchini Noodle Casserole
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C).
- Prepare Zucchini Noodles: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sauté enough zucchini to fit in the skillet with 1 teaspoon of garlic until the zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with the remaining olive oil, zucchini, and garlic. Transfer the cooked zucchini mixture to a 9×13-inch baking dish.
- Prepare the Sauce: Whisk together the marinara sauce, Greek yogurt, Italian seasoning, salt, and black pepper in a saucepan over low heat. Cook and stir until the sauce is warmed through, 5 to 10 minutes. Pour the sauce over the zucchini mixture in the baking dish.
- Bake the Casserole: Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top. Bake in the preheated oven until the cheese is bubbling, 20 to 30 minutes.
How to Serve Zucchini Noodle Casserole
This casserole is best served hot, straight from the oven. It pairs wonderfully with a fresh side salad or some crusty bread to soak up the delicious sauce. Garnish with a sprinkle of fresh basil or parsley for an added burst of flavor and color.
How to Store Zucchini Noodle Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warm or place in a preheated oven at 350 degrees F (175 degrees C) until heated through. This dish can also be frozen for up to a month; thaw in the refrigerator overnight before reheating.
Nutrition Information
*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 Zucchini Noodle Casserole
Can I use other types of squash?
Yes, you can substitute zucchini with yellow squash or a mix of both for added color and variety.
Can I make this casserole dairy-free?
Absolutely! Use a dairy-free yogurt alternative and dairy-free cheese to make this recipe suitable for a dairy-free diet.
How can I prevent the zucchini noodles from becoming too watery?
Sautéing the zucchini noodles helps reduce their moisture content. Additionally, salting the zucchini and letting it sit for a few minutes before cooking can help draw out excess water.
Can I add other vegetables to this casserole?
Yes, feel free to add other vegetables like bell peppers, mushrooms, or spinach to boost the nutritional content and flavor.
Is this recipe suitable for meal prep?
Definitely! You can prepare the zucchini noodles and sauce ahead of time. Assemble the casserole when you’re ready to bake and enjoy fresh, or bake it and reheat individual portions throughout the week.
The Best Zucchini Noodle Casserole Recipe
Ingredients
- 3 tablespoons olive oil divided, or as needed
- 5 zucchini squash cut into ‘noodles’ using a spiral slicer or vegetable peeler
- ¼ cup minced garlic
- 1 16 ounce jar marinara sauce, or to taste
- 1 7 ounce container 2% Greek yogurt
- 1 pinch Italian seasoning or to taste
- salt and ground black pepper to taste
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- 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 9×13-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.
