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 9×9″), 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.
- 3 large zucchini, spiralized into noodles
- 3 eggs
- 1 cup ricotta
- 1 tsp baking powder
- black pepper
- 8 oz shredded mozzarella
- 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.
7g net carbs per serving
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Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 350Total Fat 24gSaturated Fat 13gCholesterol 198mgSodium 466mgCarbohydrates 8gNet Carbohydrates 7gFiber 1gSugar 4gProtein 25g