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Zoodles

3-Ingredient Zoodle Bake

A simple, gluten-free zucchini bake made with spiralized zucchini, tomato sauce, and mozzarella cheese. Easy to prepare and perfect for a quick dairy gluten free meal.
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Prep Time 29 minutes
Cook Time 55 minutes

Equipment

  • 1 spiralizer
  • 1 mixing bowl
  • 1 casserole dish
  • 1 cookie tray
  • 1 paper towel

Ingredients
  

  • 6-10 zucchini
  • 1-2 bottles bottled season tomato sauce
  • 400 grams shredded mozzarella cheese

Instructions
 

  • Spiralize the zucchini, about 2 minutes per zucchini depending on size and your spiralizer.
  • Cut the zoodles into shorter strands, about 10 to 15 cm or 4 to 6 inches, for easier serving.
  • Place the spiralized zucchini on paper towels and let sit for 30 minutes to remove excess moisture.
  • Preheat oven to 350°F or 180°C.
  • In a large bowl, mix the zucchini with the tomato sauce and about half of the mozzarella cheese
  • Transfer the mixture to a casserole dish.
  • Bake for 40 minutes.
  • Remove from the oven and add the remaining mozzarella cheese on top.
  • Lower the oven temperature to 325°F or 160°C.
  • Return to oven and bake for another 15 minutes, until the cheese is melted.