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Easy Vegetarian and Vegan Recipes

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Lower Carb Zucchini Noodle Spaghetti Bake

Dinner, Vegetarian

This delicious pasta bake is packed with tons of zucchini and just a little bit of pasta making it a great lower carb dinner option!

Lower Carb Zucchini Noodle Spaghetti Bake- This delicious pasta bake is packed with tons of zucchini and just small amount of pasta making it a great low carb dinner option. Vegetarian/ Quick and Easy Dinner/ Gluten Free/ Low Carb Dinner

We finally got some rain here!  Well, at least it smelled like rain and I think I saw a few sprinkles, but it cooled down the temps and it actually feels somewhat bearable outside. 

 The summer monsoons are one of my favorite parts about living in Arizona and I’m going to be really sad if they don’t get their act together soon!  Another favorite thing about this summer is my spiralizer.  I know I’m a little slow to catch onto the trend, but I’ve been using it so much lately and really loving it.

Lower Carb Zucchini Noodle Spaghetti Bake- This delicious pasta bake is packed with tons of zucchini and just small amount of pasta making it a great low carb dinner option. Vegetarian/ Quick and Easy Dinner/ Gluten Free/ Low Carb Dinner

I didn’t go full zucchini noodle in this recipe because I wanted to add some regular spaghetti to make it a bit more filling, but there’s 3 full zucchini and only 2 ounces of pasta, so it makes it great for a lower carb meal.  

Lower Carb Zucchini Noodle Spaghetti Bake- This delicious pasta bake is packed with tons of zucchini and just small amount of pasta making it a great low carb dinner option. Vegetarian/ Quick and Easy Dinner/ Gluten Free/ Low Carb Dinner

It’s cheesy and comforting but also packed with tons of veggies that are easy to hide if your trying to sneak them in 🙂

Lower Carb Zucchini Noodle Spaghetti Bake- This delicious pasta bake is packed with tons of zucchini and just small amount of pasta making it a great low carb dinner option. Vegetarian/ Quick and Easy Dinner/ Gluten Free/ Low Carb Dinner

Today I’m celebrating July produce with some of my blogger friends so don’t forget to check out their delicious #EatSeasonal recipes below!  Check out Becky’s page for some July produce inspiration!

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Lower Carb Zucchini Noodle Spaghetti Bake

★★★★★ 5 from 1 reviews
  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner, Gluten Free, Vegetarian
Print Recipe

Description

A lower carb pasta dish that’s super comforting and perfect for a quick and easy dinner!

Ingredients

  • 2 ounces spaghetti noodles
  • 1 teaspoon olive oil
  • 1/2 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 large zucchini
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella cheese, divided
  • Basil for garnish, if desired

Instructions

  1. Heat oven to 400 degrees F.  Cook pasta according package directions.  Once done, drain and set aside.
  2. While pasta is cooking, heat a large oven safe pan over medium heat.  Add olive oil and onions and cook for 3-4 minutes.
  3. While onions are cooking, spiralize the zucchini (or cut in thin strips if you don’t have a spiralizer).  Add garlic, zucchini, salt, pepper and Italian seasoning to the pan and cook for about 7 minutes, until zucchini is tender.  There will probably be a fair amount of water that comes out of the zucchini, I like to use a turkey baster, or spoon, to discard as much of the water as I can.
  4. Next, add the spaghetti noodles, tomato sauce and 1/2 cup of the cheese.  Stir until everything is combined and then sprinkle the remaining 1/2 cup of cheese on the top.  Place the pan into the oven and bake until cheese is melted and sauce is bubbly, 10 – 15 mins.
  5. Top with fresh basil if desired and enjoy while hot!

Nutrition

  • Serving Size: 1/4 of the pan
  • Calories: 201
  • Sugar: 8 g
  • Sodium: 850 mg
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 22 g

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July Seasonal Recipes

July Seasonal Recipes

Golden Beets with Black Beans and Dried Cherries by Letty’s Kitchen

Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush

Berry Frangipane Brioche Toast by Vintage Mixer

Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine

Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments

Pesto Butter Corn on the Cob by Cookin’ Canuck

Gluten-Free Strawberry Shortcakes by Food for My Family

Triple Berry No-Bake Cheesecake with Amaretti Crust by Floating Kitchen

Pickled Beets by Healthy Seasonal Recipes

Sour Cream Panna Cotta with Strawberry Compote by Simple Bites

Blueberry Acai Frozen Yogurt by Kitchen Confidante

Comments

    • I don’t think I could get my husband to eat just the zucchini noodles, haha! Thanks, Becky 🙂

  2. Now THIS is a healthy comforting meal that my entire family would love!!! Your zucchini noodles look perfect!

  3. I would live for summer monsoons in AZ too — I don’t think I could take the summer heat there for a week! I love this lower carb spaghetti bake too. It’s so perfect for all of that zucchini!

  4. I’m embarrassed to say that I had no idea that Arizona had summer monsoons! I’m sure that brings such relief! I love how you’ve lightened up a comfort food fave with my beloved zucchinis, Izzy!

    • They are amazing!! We’re actually having our first big one right now and I’m loving listening to the rain! Thanks, Liren!

  5. This looks so decadent and it’s not so much–the zucchini noodles–what a fab idea! My spiralizer doesn’t come out often enough either.

    • Thanks, Bridget! You cook the spaghetti noodles separate and then add them in already cooked 🙂

  11. I was really inspired by this recipe. Made some omissions/substitutions. My ingredients were 1lb extra lean ground turkey, 2lbs presliced zucchini squash spirals available at my local grocery store, 8oz predicted yellow onions available at my local grocery store, 15oz reduced sodium black beans (drained) added for addtl veggie count, 24oz pasta sauce because that’s the size my favorite brand is sold, 2c shredded mozzarella. I omitted ALL seasoning to cut down on sodium etc since the pasta sauce had plenty flavor. Baked in 9×13 pan. Served w/ sour cream topping.

    ★★★★★

    • That’s so neat that you can buy the zucchini already in spirals, how handy! I love all the extras you added in! 🙂