This zoodle bake is made from zucchini and cheese, and is a wonderful low carb side dish recipe.
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If you haven't come across the "zoodles" before - it is a contraction of the two words "zucchini noodles". I have some great information about zoodles!
They can be used for so many recipes, and they work really well in this Zoodle Bake. When I wrote my zoodle information post several years ago, my preferred tool was a julienne peeler. Now it is much easier to find them pre-spiralized in grocery stores which is super convenient! I used pre-made ones in my Steak with Creamy Chipotle Sauce with Zoodles recipe.
Buying them ready-made isn't the cheapest option, however, and as I still haven't splashed out on a Spiralizer, my preferred tool is this hand-held spiral slicer from Microplane. It doesn't take up much space in my kitchen cupboards, and it works really well for zucchini.
How to Make a Zoodle Bake
Make the zucchini into noodles using whichever method you prefer, then set them aside. Note: Try not to include the core of the zucchini, otherwise the finished dish may be too watery.
In a large bowl, whisk together eggs, ricotta, baking powder and a lot of black pepper - a balloon whisk is all you need for this. Stir in some grated mozzarella and the zoodles.
At this point you could add in any other flavorings that you fancy - herbs, spices, cooked bacon - whatever you like! Just remember to add them to the carb count if necessary.
Transfer everything to a baking dish (mine was 9x9"), and cover in foil. Bake for 15 minutes in a preheated oven, then remove the foil and bake for another 15-10 or until the middle of the bake has set.
Leave for 5 minutes to cool slightly before dividing into four portions and serving.
📖 Recipe
Zoodle Bake
Ingredients
Equipment
Step-by-Step Instructions
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Diana says
This zoodle dish looks delish! I bought presliced zucchini and I'd like to know how many cups 3 zucchini would be.
Thanks!
Georgina says
I don't have any to measure at home right now, but CooksInfo suggests that 3 medium = 3 1/2 cups sliced. Source: http://www.cooksinfo.com/zucchini Hope that helps!
Kim says
I'm anxious to try this but I was wondering if you could tell me what the purpose of the baking powder is?
Georgina says
It's about creating a lighter texture of the egg and ricotta mixture binding everything together. Feel free to try it without and let me know how it goes!
Eric Powell says
I tried this recipe last night, it was a hit. Great keto-friendly meal.
Georgina says
So glad that you liked it, thanks for letting me know!