Baked Zucchini Spaghetti is a great alternate to Italian spaghetti without all the carbs and calories.
Baked Zucchini Spaghetti
Zucchini Spaghetti is a low carb version of spaghetti! We are substituting the pasta with Zucchini and Baking it to get that amazing sauce flavor seeped into the Zucchini pasta!
Equipment
- Oven
Ingredients
- 3-4 cups Zucchini Spiraled
- 1 jar Rao's Marinara Sauce
- 2 tbsp Olive Oil
- 2 tbsp Garlic minced
- 1 lb Ground Beef Cooked and Drained
- 2 tbsp Italian Seasoning
- 2 cups Parmesan Cheese Shredded
Instructions
- Spiral Zucchini and lightly pat with napkin.
- Place Zucchini in a bowl, add garlic and olive oil.
- Brown and drain your ground beef. Add Italian seasoning and salt and pepper. Stir in Roa's sauce and heat till simmering.
- Now it is time to layer. Start with layering your Zucchini (raw) on the bottom of your baking dish. Add meat sauce on top. For your final layer, add your shredded parmesan cheese. Bake at 350 for 15 minutes or until Zucchini is cooked.
- Let cool and serve!
Notes
Baked Zucchini Spaghetti has officially taken over our normal pasta nights!
If you are spiraling your own zucchini, I recommend using the thick option. However, if you are going to use frozen already spiraled Zucchini, I recommend rinsing with water and patting your zucchini to remove some moisture.
Also, instead of using ground beef you can substitute sausage or meatballs to boost your flavor.
Enjoy!
Nutrition Facts
Baked Zucchini Spaghetti
Amount per Serving
Calories
410
% Daily Value*
Fat
29
g
45
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
13
g
Cholesterol
76
mg
25
%
Sodium
1184
mg
51
%
Potassium
803
mg
23
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
27
g
54
%
Vitamin A
904
IU
18
%
Vitamin C
20
mg
24
%
Calcium
464
mg
46
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
