Zoodle Vegetable Bake Food

ZOODLE VEGETABLE BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with avocado oil.
• Melt butter in a skillet over medium heat, about 2 minutes. Stir in garlic.
• Cut zucchini into noodle shapes with a spiralizer.
• Combine zucchini noodles, broccoli, mushrooms, bell peppers, and half of the basil leaves in a large bowl. Stir in butter mixture until well combined.
• Pour vegetable mixture into the prepared baking pan; layer on tomatoes. Top with tomato sauce, oregano, salt, and pepper. Arrange remaining basil leaves in the pan; layer on mozzarella cheese. Cover with aluminum foil.
• Bake in the preheated oven until cheese is just melted, 20 to 30 minutes. Remove aluminum foil with an oven mitt or heatproof gloves. Continue baking until vegetables are tender and cheese is bubbly, 15 to 30 minutes more.

BROCCOLI CHEDDAR ZOODLE BAKE RECIPE

Steps:

• Preheat your oven to 350°F and spray a 10 Inch Cast Iron skillet with cooking spray. Set aside. Using the 6mm blade on your spiralizer, spiralize the zucchinis, so that they turn into long noodles. * Place the zucchini into a strainer set over a large bowl and sprinkle with salt. Let them sit for 20 minutes, stirring around every so often. While the zucchini noodles sit, whisk together the eggs and egg whites in a large bowl. Add in the Greek yogurt and a pinch of pepper and additional salt. Whisk until smooth and creamy. Once the zucchini has sat, squeeze out as much excess water as you can. Then, transfer the zucchini noodles onto a paper towel and dry off, again, as much as you can. Stir the zucchini noodles, broccoli, kale and 1 cup of the Cheddar cheese into the egg mixture and mix well. Pour the mixture into the prepared skillet and spread out evenly. Sprinkle with remaining Cheddar cheese. Bake until the eggs feel set and begin to slightly pull away from the side of the skillet, about 40-45 minutes. Turn your oven to HIGH broil and broil an additional 2-3 minutes or until the top turns golden brown. DEVOUR.

6-INGREDIENT CHEESY VEGAN ZOODLES

Steps:

• Add the zucchini, onion and red pepper to a pan with the vegetable stock. Cook over medium heat for a few minutes.
• Add the garlic powder and nutritional yeast and cook for a few minutes until everything is combined and creamy.
• Add salt and pepper, to taste.

SAUSAGE ZOODLE PIZZA BAKE

Steps:

• Preheat oven to 400F. Coat a 9 inch pie pan ( or a 2 qt baking dish) with cooking spray. Use a vegetable spiralizer or julienne pepper to cut zucchini into long thin noodles/*
• Place zucchini noodles in a colander and sprinkle with salt, tossing to incorporate the salt. Let zucchini stand for 15-20 min. in colander (to release water).
• Meanwhile, cook sausage in a large fry pan. set aside.
• Once zucchini has rested for 15 min., use paper towels or tea towel to gently dry and release any additional water. Set aside.
• In a large bowl combine eggs, 1/2 cup mozzarella cheese, Parmesan cheese, flour, and cornmeal. Add zucchini noodles and stir to incorporate. Transfer to prepared pie pan. Bake for approx. 15 mins. until set and no excess liquid remains.
• Remove from oven and spread with pizza sauce. Top with remaining mozzarella cheese, sausage, mushrooms, bell pepper and olives. Bake 15-20 mins more until cheese is melted, bubbly and turning light brown. Remove from oven, let rest for 2-3 mins and serve. Garnish with fresh chopped basil if desired.

ZOODLE BAKE

Steps:

• Preheat the oven to 375F
• In a large bowl, whisk together the eggs, ricotta, baking powder and a lot of black pepper. Stir in some grated mozzarella and the zoodles.
• Transfer everything to a 9x9" baking dish, and cover in foil. Bake for 15 minutes, then remove the foil and bake for another 15-20, or until the middle of the bake has set.
• Leave for 5 minutes to cool slightly before serving.

30 BEST WAYS TO USE ZOODLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a zoodle dish in 30 minutes or less!

FRENCH ONION ZOODLE BAKE

Steps:

• Preheat oven to 400 degrees.
• In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook until bubbly. Add salt, pepper, sugar, Worcestershire sauce and thyme. Stir and cook for another minute or two. Add beef broth and cook until onions are golden brown about 12-15 minutes. Make sure to stir occasionally to keep the onions from burning.
• Next, spray an 5 X 8 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and distribute the Fontina cheese over the top.
• Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slighlty before serving. Garnish with fresh thyme if desired. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving.

BAKED FETA ZOODLES

Steps:

• Preheat your oven to 400 degrees f.
• In a 13x9-inch baking dish, stir together the cherry tomatoes, 1 Tablespoon of olive oil, garlic, oregano, sea salt, and pepper.
• Make some space in the center and add in your feta cheese. Drizzle the remaining 1/2 Tablespoon of olive oil on top of the feta.
• Bake, until the cheese is soft and golden on top and tomatoes are roasted and bursting, about 30 minutes.
• While the feta is baking, thoroughly wash your zucchini squash and trim off the ends.
• Using a spiralizer, create zucchini noodles; aka zoodles. If you don't have a spiralizer, you can simply run a vegetable peeler down the length of the zucchini to create thin ribbons.
• Remove the baking dish from the oven and add in your chopped fresh basil.
• Using a fork, mash the feta and stir it together with the tomatoes to form a sauce as shown in the video.
• Add your zoodles immediately to the still very hot baking dish, and toss well to combine with the sauce. Your hot tomato/feta sauce should warm your zucchini noodles nicely.
• Garnish the pasta with extra fresh basil and freshly ground black pepper, if desired.
• Serve immediately and enjoy!

EASY HOMEMADE ZOODLES

Steps:

• Wash zucchini and cut off the ends. Place the zucchini on the spiralizer and spiralize into desired shape.
• Place zucchini in a pan and toss with olive oil and garlic powder. Cook 2-3 minutes or until slightly softened (do not over cook).
• Top with pasta sauce, salt, pepper & butter, or a sprinkle of parmesan cheese.

ZOODLE RAMEN BOWLS

Steps:

• Bring a pot of water to a gentle boil. Add the eggs and cook for 7 minutes. While the eggs are cooking, prepare a bowl with ice water. Transfer the cooked eggs to ice water.
• Drain the cooking water from the saucepan then add the broth and 2 cups water. Bring to a simmer over medium-high heat. Add the broccoli and cook for 3 minutes. Add the zucchini and spinach, and cook until the zucchini is crisp-tender, 2 to 3 minutes. Remove the pot from heat.
• Ladle about ½ cup of the broth only from the saucepan into a small bowl. Add the miso paste and whisk to combine. Return the mixture to the soup, add the sesame oil and stir to combine. Add salt, to taste. Cover to keep warm.
• Remove the eggs from the ice bath. Peel the shells off and cut the eggs in half lengthwise.
• Divide the soup between four serving bowls. Top each portion with one egg (two halves) and ½ cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, as desired. Top each serving with ¼ cup shredded carrot and 1 tablespoon crushed peanuts.