Spiralized Zucchini Casserole

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Spiralized Zucchini & Summer Squash Casserole

From: EatingWell Magazine 

If you don't have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center. Just a few minutes under the broiler gives these ricotta-and-basil-filled nests a light golden top. 

Ingredients 8 servings 

  • 1 cup whole-milk ricotta cheese
  • ½ cup finely shredded Parmesan cheese
  • ¼ cup chopped fresh basil
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • 2 medium summer squash
  • 2 medium zucchini
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt

Preparation: Active 30 min. Ready in 30 min.

  1. Position a rack in the top position of oven; preheat broiler to high.
  2. Combine ricotta, Parmesan, basil, garlic and ¼ teaspoon pepper in a medium bowl. Set aside.
  3. Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of "noodles." Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each "nest" to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.
  4. Drizzle the nests with oil and season with salt and the remaining ¼ teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.
  5. Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.

Nutrition information

  • Serving size: 1 "nest"
  • Per serving: 127 calories; 9 g fat (4 g sat); 1 g fiber; 5 g carbohydrates; 7 g protein; 36 mcg folate; 19 mg cholesterol; 3 g sugars; 0 g added sugars; 491 IU vitamin A; 21 mg vitamin C; 149 mg calcium; 1 mg iron; 263 mg sodium; 358 mg potassium 
  • Nutrition Bonus: Vitamin C (35% daily value) 
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ medium-fat meat, ½ high-fat meat, ½ fat
Jim Bohs