Lower Carb Zucchini Noodle Spaghetti Bake

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


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


  • 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


  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!


  • 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