Zucchini “Spaghetti” Bake
petite diced tomatoes
very well drained
Hunt’s Four Cheese spaghetti sauce
to taste (1-2 tbsp)
zoodles (zucchini noodles)
thinly sliced or shredded
for crunchy topping
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 9×9 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.