Zoodle (Mock Noodle) Casserole

Yield: Serves 2 | Prep Time: 10 minutes | Cook Time: 25 minutes

If you love noodles but want to cut down on the carbs, these zoodles have such a striking resemblance that you’ll forget you’re eating anything other than your favorite pasta. The first time I discovered zoodles was at a tiny restaurant below my apartment in Manhattan. I would meet one of my best friends there for dinner. We lived on opposite sides of the city, and if you know and love Manhattan, you know that someone going from the Lower East Side to an Upper West Side restaurant is not so convenient. That said, she made the trek because of these zoodles. Ever since, I’ve wanted to replicate the recipe at home and this version does just that. The zucchini soaks up the sauce and cheese, resulting in a great weeknight dinner.

INGREDIENTS

4 zucchini

1 (28-ounce) jar marinara sauce

1 cup grated Parmesan cheese

1 teaspoon salt

½ teaspoon freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 375°F and lightly coat an 8 × 8-inch baking dish with cooking spray.

2. Using a spiralizer, turn the zucchini into zoodles with a medium thickness.

3. Toss the zoodles with the marinara sauce, cheese, salt, and pepper and transfer to the baking dish. Bake for 25 minutes, until warm and bubbling. Serve.