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- 4 medium zucchinis (spiralized) - 1 cup cherry tomatoes (halved) - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (divided) - 1/2 cup grated Parmesan cheese - 2 cloves garlic (minced) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper (to taste) - 1 tablespoon olive oil - Fresh basil leaves (for garnish) The key to a great Baked Parmesan Zoodle Casserole starts with the right ingredients. I love using fresh zucchinis because they add a nice crunch. Spiralizing them makes this dish fun and unique. You can do this with a simple spiralizer or even a peeler if you don't have one. Using cherry tomatoes gives a sweet burst of flavor. Halving them helps spread their juices throughout the dish. Ricotta cheese adds creaminess, while the mozzarella provides that gooey texture we all love. Grated Parmesan gives the casserole a salty kick. Herbs like oregano and basil bring freshness to the dish. Don't forget salt and pepper to season your zoodles just right! A little olive oil helps everything mix well and adds a lovely richness. Finally, garnish with fresh basil leaves for a pop of color and flavor when serving. Every ingredient plays a vital role in making this casserole tasty and comforting. You can also swap some ingredients based on your taste. Just keep the zoodles and cheese as your base for the best results! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). This step is key for even cooking. - Spiralize 4 medium zucchinis into zoodles. Use a spiralizer for fun shapes. - Gather your other ingredients: cherry tomatoes, cheeses, garlic, and spices. - In a large skillet, heat 1 tablespoon olive oil over medium heat. - Add 2 cloves of minced garlic and sauté for about 30 seconds. - Toss in the zoodles and cook for 3-5 minutes. They should soften a bit. - Season with salt, pepper, 1 teaspoon of oregano, and 1 teaspoon of basil. Mix well. - In a mixing bowl, combine 1 cup ricotta cheese, half of the mozzarella, and half of the Parmesan. - In a 9x13 inch baking dish, layer half of the zoodles at the bottom. - Spread half of the ricotta mixture over the zoodles. Then add half of the halved cherry tomatoes. - Repeat this layering with the remaining zoodles, ricotta mixture, and cherry tomatoes. - Top it off with the leftover mozzarella and Parmesan cheese, spreading evenly. - Cover the baking dish with aluminum foil. This helps keep moisture in. - Bake for 20 minutes. This ensures the flavors meld together. - After 20 minutes, remove the foil. Bake for another 10-15 minutes. You want the cheese to be bubbly and golden. To make perfect zoodles, start with firm zucchinis. Use a spiralizer for even noodles. Cut off the ends and push the zucchini through the tool. This gives you long, thin noodles. To reduce moisture in zoodles, sprinkle salt on them after spiralizing. Let them sit for about 15 minutes. This process draws out excess water. Pat them dry with paper towels before cooking. Dry zoodles keep your casserole from getting soggy. For a twist, try different cheeses. Feta adds a tangy flavor. Goat cheese gives a creamy touch. You can also mix in cheddar for a sharper taste. Adjust cheese amounts based on your taste. If you love cheese, go heavy. If you prefer a lighter dish, stick to less. Herbs and spices can really boost flavor. Add thyme for earthiness or red pepper flakes for heat. Fresh herbs like parsley or cilantro also add brightness. Want to add protein? Cooked chicken or ground turkey works well. These proteins blend nicely with the zoodles and cheese. Mix them in during the layering process for a hearty meal. Pro Tips Use Firm Zucchini: Choose firm zucchinis to ensure your zoodles hold their shape during cooking and do not become mushy. Season Your Zoodles: Season the zoodles while cooking to enhance their flavor; don't skip the salt and pepper! Extra Creamy Casserole: For a creamier casserole, consider adding a beaten egg to the ricotta mixture for added richness. Garnish for Freshness: Fresh basil leaves not only add color but also a burst of flavor; sprinkle them on just before serving for the best taste. {{image_2}} You can easily make this casserole more colorful by adding other veggies. Try using bell peppers, spinach, or mushrooms. These swaps add great flavor and nutrition. If you want a fresh taste, consider adding chopped kale or carrots. Mix and match to suit your tastes. Each veggie adds a unique twist! Ensure all your ingredients are gluten-free. The zucchini, cheeses, and spices are naturally gluten-free. Just check the labels on ricotta and mozzarella. Some brands may mix in gluten. Choosing certified gluten-free products keeps your meal safe for those with gluten sensitivity. This way, everyone can enjoy the dish! To reduce carbs even more, you can skip the cherry tomatoes or use fewer. Instead, try adding more leafy greens like spinach. You might also use almond flour as a topping instead of more cheese. This keeps the dish low in carbs while still being tasty. Enjoy your guilt-free casserole! To keep your Baked Parmesan Zoodle Casserole fresh, follow these steps. First, let the casserole cool down to room temperature. This helps prevent moisture buildup. Next, cover it tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container. In the fridge, it lasts about 3 to 5 days. If you want to save it longer, consider freezing it. To freeze your casserole, follow these steps: 1. Let it cool completely. 2. Cut it into portions for easy reheating. 3. Wrap each portion tightly with plastic wrap. 4. Place the wrapped portions in a freezer-safe bag or container. When you want to reheat, take a portion out of the freezer. Let it thaw in the fridge overnight. To reheat, place it in the oven at 350°F (175°C) for about 20 minutes. Check that it’s heated all the way through before serving. For easy weeknight meals, you can prepare the casserole in advance. You can spiralize the zucchini and chop the tomatoes a day before. Store them in the fridge in separate containers. Mix the cheese filling and layer the casserole in the baking dish. Cover it well and store it in the fridge. Then, just bake it when you're ready to eat. This way, you save time and enjoy a tasty meal! You can use several tasty options instead of zoodles. Here are some substitutes: - Spaghetti squash: Cook it, scoop it out, and use the strands. - Carrot noodles: Spiralize carrots for a sweet crunch. - Butternut squash noodles: They add a nice flavor and texture. - Shirataki noodles: Low-calorie and made from konjac yam. - Cabbage noodles: Thinly slice cabbage for a hearty base. Each of these options gives a unique twist to your casserole! Yes, you can prepare this casserole in advance. Here’s how: 1. Prepare the zoodles: Spiralize and sauté them as usual. 2. Layer the casserole: Follow the recipe steps to layer all ingredients. 3. Cover and refrigerate: Wrap it tightly with foil or plastic wrap. You can store it in the fridge for up to two days. Just bake it when you’re ready! Yes, this casserole is quite healthy. Here’s why: - Zucchini: Low in calories and high in vitamins A and C. - Ricotta cheese: Offers protein and calcium. - Tomatoes: Packed with antioxidants and vitamins. - Parmesan cheese: Adds flavor and calcium in moderation. It’s a great dish for those who want a nutritious meal! The total time for this casserole is about 50 minutes. Here’s the breakdown: - Prep time: 15 minutes to get everything ready. - Baking time: 20 minutes covered, then 10-15 minutes uncovered. This means you’ll have a warm, cheesy meal ready in no time! This blog post showed you how to make a delicious baked Parmesan zoodle casserole. You learned about the key ingredients, step-by-step instructions, and helpful tips. I shared variations for different diets and storage methods to keep your leftovers fresh. With all these ideas, you can enjoy this dish any day. Try it out, and make it your own by adjusting flavors and ingredients. Cooking can be fun and creative, so enjoy every bite!

Baked Parmesan Zoodle Casserole

A delicious and healthy casserole made with spiralized zucchini, ricotta, and cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 medium zucchinis, spiralized into noodles (zoodles)
  • 1 cup cherry tomatoes, halved
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh basil leaves

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  • Add the spiralized zucchini to the skillet and cook for 3-5 minutes until slightly softened. Season with salt, pepper, oregano, and basil. Remove from heat.
  • In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well until combined.
  • In a 9x13 inch baking dish, layer half of the zoodles evenly at the bottom.
  • Spread half of the ricotta mixture over the zoodles, followed by half of the halved cherry tomatoes.
  • Repeat the layering process with the remaining zoodles, ricotta mixture, and cherry tomatoes.
  • Top the casserole with the remaining mozzarella and Parmesan cheeses evenly distributed on top.
  • Cover the baking dish with aluminum foil and bake for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once cooked, remove from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving.

Notes

Let the casserole cool for a few minutes before serving for better slicing.
Keyword casserole, vegetarian, zucchini