| Servings |
|
Ingredients
Required Ingredients
- 1 lb ground turkey
- 28 oz petite diced tomatoes very well drained
- 24 oz Hunt's Four Cheese spaghetti sauce
- pinch salt
- 2 tbsp Italian seasoning
- minced garlic to taste (1-2 tbsp)
- 1.5 lbs zoodles (zucchini noodles)
- 8 oz mozzarella cheese thinly sliced or shredded
- 4 oz Parmesan cheese shaved
Optional Ingredients
- .25 cup Italian breadcrumbs for crunchy topping
Ingredients
Required Ingredients
Optional Ingredients
|
|
Instructions
- In a skillet large enough to hold the meat, tomatoes, and spaghetti sauce, cook turkey until done and drain.
- Add salt, Italian herbs, garlic, tomatoes, and spaghetti sauce. Combine well.
- Cover and simmer for 25-30 minutes, stirring occasionally.
- Preheat oven to 375°.
- Cover the bottom of a 9x9 baking dish with a thin layer of sauce, to keep zucchini from sticking and burning.
- Place half of your zoodles in the baking dish, and spread into a uniform layer.
- Spread half of your sauce over the zucchini.
- Spread half of your mozzarella evenly over this layer of zoodles and sauce.
- Make one more layer - the other half of the zucchini, the other half of the sauce, and the rest of the mozzarella.
- Sprinkle parmesan cheese over the top.
- Cover with foil or lid, and place in oven. (I would suggest keeping a sheet pan or something underneath in case the liquid bubbles too much.)
- Follow one of the following sets of directions to finish your zoodle bake:
For a NOT Crunchy Top
- Bake for 30 minutes.
- Remove from oven and allow 10-15 minutes before serving.
For a Crunchy Top
- Bake for 20 minutes and remove from oven.
- Sprinkle breadcrumbs over the top of the cheese and return to oven without covering.
- Bake for another 15-20 minutes, or until cheese is bubbly with crunchy spots (like lasagna).
- Remove from oven and let sit for 10-15 minutes before serving.
0 comments on “Zucchini “Spaghetti” Bake”Add yours →