Once they’ve sat in a colander for about 20 minutes, bunch them up and give them a good squeeze or five. You’ll be so amazed at how much liquid you get rid of that would otherwise make your spaghetti super soggy. One thing I want to emphasize is not to skip letting your zoodles drain. I love these containers that I found on amazon-durable and plenty of room! I like to reheat in the oven at 300✯ until warmed through. A lot of sausages and marinara sauces can have hidden sugars in them, so beware!Īlso, I literally ordered all of these groceries from Instacart from Kroger If you’ve not done grocery delivery before, you may just be amazed at how awesome and seamless it is! You can click below to get started on your first order delivered free! ** If you’re hardcore doing keto, be sure to check the nutrition facts on the products that you buy to make sure there’s no added sugar or that it fits into your macros. You can def use mozzarella in a bag, though! Just be sure not to use fresh mozzarella as it has too much moisture for this dish. Shredded mozzarella cheese - I prefer to buy a log of whole milk mozzarella and shred myself for optimal melting.Just make sure you’re using a tried and true favorite because it truly does make a difference to the flavor. Costco has them the cheapest I’ve found and I always stock up. Yes, it’s expensive but you can get two meals out of a jar and it’s still much cheaper than eating out. Marinara sauce, homemade or store-bought - If you’re going store-bought, I HIGHLY recommend Rao’s.You could also use ground beef, turkey, or chicken, but if you do that I would add some additional spices in the way of Italian seasoning, garlic, and fennel seed. Spicy Italian sausage - I like it spicy, but you could do mild or sweet Italian if that works better for you.Whole milk ricotta - I prefer whole milk ricotta, but you’re welcome to use low-fat or even cottage cheese if you like! The result just won’t be quite as rich.Let me know if you do try it and how it works out! Zucchini - I’ve only ever made this with zucchini noodles, but you can try with another low carb vegetable or even the low carb noodles you can buy in a pack.I also have a zucchini boat recipe hitting the blog very soon! Honestly, you WILL NOT miss the carbs in this recipe.Įverything else is so reminiscent of your favorite lasagna or baked spaghetti, you don’t even notice the zucchini noodles. I still use full-fat ricotta and shredded mozzarella because if you make me choose, I’ll pick cheese over pasta any day. Since we’ve been going to the gym more regularly and refining our eating a little more, I decided to take one of my favorite recipes and give it a lower-carb twist.Įven though there are no noodles, this baked spaghetti has no shortage of richness. I’ve mentioned a dozen times that lasagna is Matt’s favorite food and the same could be said for baked spaghetti.
BAKED ZOODLES MAC
My favorite mac & cheese recipe is the Million Dollar Mac & Cheese from Carlsbad Cravings and I would legit pay a million dollars for that too.Īny type of baked marinara-based pasta dish is always a winner in our house. That being said, I’d put my money on this Low-Carb Million Dollar Zoodle Spaghetti any day. Eating low carb has never been this easy!ĭoes anyone know where the ‘million dollar’ term came from? I’m imagining a big state fair where there was a million-dollar prize at stake and the winning dish was creamy baked spaghetti. Let the casserole stand for 5 minutes before serving.Jump to Recipe You will not miss the pasta in this easy and delicious Low-Carb Million Dollar Zoodle Spaghetti. Remove the foil and bake for 10 minutes more. Cover with foil and bake for 35 minutes.
Sprinkle with Parmesan cheese if desired. Next add the sauce and top with remaining mozzarella cheese. Wash your hands and then place the cheese mixture on top of the zoodles. Place the zoodle/egg mixture in the bottom of the pan.
If you feel like they're releasing a lot of liquid, make sure you squeeze them before you transfer them to the plate. After the 7 minutes is up, place them on a clean plate. The salt will flavor them, but also remove some their liquid. Meanwhile in a non-stick skillet, salt and sauté the zoodles over medium heat for 7 minutes, making sure to move them frequently so they don't burn to the bottom of the pan. In a medium skillet, over medium heat brown the ground beef, onion and green pepper until ground beef is no longer pink. (4) medium zucchini, made into noodles using this (or a similar) gadget.
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