When I was a kid my mom used to make fried macaroni and baked spaghetti a lot with leftover pasta and marinara. It was so delicious and just the thought of it brings my mind back to my childhood. We had pasta every Sunday. It was carved in stone and it was great to have the family together. We still try and do family dinners on Sundays and usually still pasta. 🍝😂Of course, back then I didn’t know that my eczema was related to that lovely pasta in the dish. I was so excited learning about spaghetti squash and zoodles. I don’t think I ever eat pasta anymore except bean pasta which is pretty tasty, but gluten-free pasta is basically just not good. 😝
The best part of this recipe is that you can make this with things that you already have on hand except for the zucchini and everything goes right into the casserole dish without prior cooking! You can also add any protein of choice or keep it vegetarian or even vegan by using non-dairy cheese.
I know most of you are probably wondering what you will do with all of the water from the zucchini because we all know zoodles if not drained properly will leave a ton of water in your dish. I’ll show you how to handle that in the recipe, so definitely don’t skip that step. 😊
Now get ready for cheesy, saucy deliciousness!😍
What You Will Need
- 9×13 casserole dish
- Non stick cooking spray
- A colander
- Clean dish towel or cheesecloth to squeeze out your zoodles
- 3 to 4 cups of no sugar added marinara
- 1 and 1/4 cups shredded part skim mozzarella. I always buy the block and shred it because the already shredded cheese has so many additives.
- Sprinkle of parmesan (approximately 1/4 or 1/2 cups)
- 8 Zucchini spiraled
- First things first! Getting rid of that extra water in those zoodles!
I have found the best way to combat that is to prepare my zoodles overnight, place in colander, place colander inside of a bowl, sprinkle with salt, cover with a paper towel, place in fridge and let them drain. If you are short on time, let them drain about 15 to 20 minutes the same way.
- Leave them in the colander
- Preheat your oven to 400 degrees
- Grab all ingredients
- Spray your pan with non stick spray
- Spoon about 2 large spoons of marinara on the bottom of the dish
- Get your zoodles and that cloth and squeeze out as much liquid as you can from them
- Place in casserole dish and spread evenly
- Spoon the rest of the marinara onto the zoodles. You can also toss them first in some sauce if you like, but this way worked just fine for me.
- Sprinkle with mozzarella and parmesan cheeses
- Place in oven and cook until melted, golden and bubbly approximately 20 to 30 minutes.
- Serve with some grain free, gluten free or low carb bread and check out my recipe for healthy marinara and my chicken meatballs to go with this!
Please pin and share and tell me how you like it!😊