Zucchini Noodle Casserole

Zucchini season is upon us! It can be a challenge this time of the year to find enough recipes for zucchini to create variety. Here is another great recipe to incorporate into your courgette recipe rotation.

Ingredients

  • 3 tablespoons olive oil, divided, or as needed

  • 5 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

  • ¼ cup minced garlic

  • 1 (16 ounce) jar marinara sauce, or to taste

  • 1 (7 ounce) container 2% Greek yogurt

  • 1 pinch Italian seasoning, or to taste

  • salt and ground black pepper to taste

  • ½ cup shredded mozzarella cheese


Directions

  • Step 1

    Preheat oven to 425 degrees F.

  • Step 2

    Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.

  • Step 3

    Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.

  • Step 4

    Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.

John MorganComment