For best results, spiralize the zucchini just before using to prevent them from becoming too watery. Feel free to substitute other vegetables, such as yellow squash, carrots, or spinach, based on your preferences and what's in season. If the casserole appears too watery after baking, drain off any excess liquid before serving. For a richer flavor, use a high-quality, full-fat mozzarella cheese.
Zoodle Vegetable Bake
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PREP TIME30 mins
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COOK TIME37 mins
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TOTAL TIME1 hrs 7 mins
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SERVING8 People
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VIEWS18
A vibrant and flavorful vegetable casserole, where zucchini noodles mingle with an array of colorful vegetables, all crowned with fresh mozzarella. This dish is a celebration of garden-fresh flavors, baked to bubbly perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol58 mg
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Fiber2 g
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Protein9 g
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Saturated Fat13 g
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Sodium211 mg
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Sugar3 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking pan with avocado oil. (5 minutes)
02
StepIn a skillet over medium heat, melt the butter. (2 minutes) Add the minced garlic and sauté until fragrant, being careful not to burn. (1 minute)
03
StepIn a large bowl, combine the zucchini noodles, broccoli florets, sliced mushrooms, bell peppers, and half of the basil leaves. Pour the garlic butter over the vegetables and toss gently to combine. (5 minutes)
04
StepPour the vegetable mixture into the prepared baking pan and spread evenly. Top with the diced tomatoes, then drizzle with tomato sauce. Sprinkle with oregano, salt, and pepper. Arrange the remaining basil leaves over the vegetables and top with slices of fresh mozzarella cheese. Cover the pan with aluminum foil. (5 minutes)
05
StepBake in the preheated oven for 20-30 minutes, or until the cheese is just beginning to melt. Remove the aluminum foil and continue baking for another 15-30 minutes, or until the vegetables are tender and the cheese is bubbly and golden brown. (45 minutes)
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Wiley Prohaska
Jun 13, 2025I added some Italian sausage to make it a complete meal.
Leann Hayes
Jun 3, 2025I didn't have fresh mozzarella on hand, so I used shredded mozzarella. It worked just fine!
Lurline Raynor
Jun 1, 2025Delicious and easy to make. I used jarred marinara sauce instead of plain tomato sauce and it was perfect.
Kurtis Franey
May 29, 2025Next time I am going to try adding some red pepper flakes for a little bit of spice!
Lonny Larson
May 23, 2025I found it a bit watery, even after baking for the full time. Next time, I'll try salting the zoodles beforehand to draw out some of the moisture.
Quentin Rolfson
May 20, 2025This was a great way to use up some extra zucchini! I added a sprinkle of Parmesan cheese at the end for extra flavor.
Rowena Windler
May 13, 2025I let mine sit for a few minutes after cooking before serving to help it set up a bit
Eric Kirlin
May 9, 2025This recipe is so versatile! I've made it with different vegetables depending on what I have in the fridge.
Ocie Pollich
Apr 28, 2025My kids actually ate their vegetables! I pureed some of the broccoli for my picky eater, and he didn't even notice.