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Ingredients
Scale
- 1 large zucchini (spiralized to yield about 2 cups of noodles)
- 1 teaspoon olive oil
- 1 egg (lightly beaten)
- 1 cup shredded mozzarella cheese (plus a little extra for topping)
- ⅔ cup ricotta cheese
- ¼ cup Parmesan cheese (shredded or grated, plus a little extra for topping)
- 1–2 garlic cloves (pressed or minced)
- 1 tomato (thinly sliced, Roma recommended)
- 7–8 fresh basil leaves (cut into thin strips)
Instructions
- Spiralize the zucchini to create about 2 cups of zoodles.
- In a bowl, mix zucchini noodles with olive oil and the beaten egg.
- Coat a baking dish with non-stick spray and layer the zoodles evenly.
- Combine mozzarella, ricotta, Parmesan, and garlic in a bowl.
- Add dollops of cheese mixture over the zoodles.
- Top with tomato slices and basil, adding more cheese if desired.
- Preheat the oven to 350°F and bake for 20-25 minutes until golden.
Notes
Pat zucchini dry to avoid excess moisture.
Feel free to experiment with additional veggies or spices.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 3
- Sodium: 500
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 14
- Cholesterol: 70