Cheesy Zucchini Spaghetti Recipe
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Cheesy Zucchini Spaghetti Recipe
Description
Cheesy Zucchini Spaghetti begins by shredding zucchini and salting it to draw out excess moisture. After resting, the zucchini is squeezed to remove liquid, ensuring the crust will set properly. The drained zucchini is combined with eggs, Parmesan, and mozzarella cheeses to create a batter that is pressed into a baking dish and baked until firm.
Meanwhile, the ground beef is cooked with onions and seasoned before tomato paste, crushed tomatoes, basil, and oregano are added to form a rich sauce. Once the crust has baked, the meat sauce is layered on top along with more mozzarella cheese before finishing baking.
The result is a baked layered dish with a tender zucchini base that reduces carbohydrate content compared to traditional pasta. The combination of melted cheeses and savory tomato-beef sauce creates a satisfying texture contrast and flavor.
Freshly grated Parmesan cheese and drying the zucchini thoroughly are key to achieving the right crust consistency.
Ingredients
Cheesy Zucchini Crust:
- 4 cups zucchini packed, shredded, about 3-4 small/medium, see note
- ½ teaspoon salt
- 2 large egg
- ½ cup Parmesan Cheese freshly grated
- 1 cup mozzarella cheese shredded
Sauce + Cheese:
- 1 to 1 ½ to 1 ½ pounds lean ground beef or ground turkey
- ½ cup onion finely chopped
- ½ teaspoon salt
- pinch black pepper
- 2 tablespoons tomato paste
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- 28-ounce ounce can crushed tomatoes
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 400 degrees F.
- Place the zucchini in a colander set in the sink or on a plate and sprinkle with salt. Toss. Let the zucchini stand for 10-20 minutes.
- Using your hands, get right in there in the colander and squeeze handfuls of shredded zucchini until the excess moisture is wrung out (basically, until it doesn't drip like crazy when you squeeze handfuls together). You should have about 2 cups (345 grams) of shredded zucchini when you're done.
- Place the shredded zucchini in a medium bowl. Add the eggs, Parmesan and mozzarella cheeses and stir with a rubber spatula until well combined.
- Lightly grease a 9X13-inch (or slightly smaller) baking dish with cooking spray.
- Press the zucchini mixture firmly and evenly into the bottom of the prepared pan. Bake for 20 minutes.
- While the zucchini bakes, heat a 12-inch nonstick skillet over medium heat and add the ground beef, onion, salt and pepper. Cook the ground beef, breaking into small pieces, until no longer pink. Drain excess grease.
- Add the tomato paste, basil, and oregano. Stir and cook over medium heat for 30 seconds or so until sizzling. Stir in the crushed tomatoes and simmer for 5-6 minutes.
- Remove the casserole from the oven. Pour the meat sauce over the top. Sprinkle with mozzarella cheese and return to the oven and bake for 15-20 minutes until bubbling.
- Let rest for 5-10 minutes before serving.
Notes
- Shred zucchini on the large holes of a box grater or use a food processor shredding disc.
- Be sure to squeeze zucchini well after salting to remove excess moisture for a firmer crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 315kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 139mg | 46% |
| Sodium | 974mg | 41% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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