Baked Zucchini Noodle Spaghetti

All the comfort of baked spaghetti, made lighter with zucchini noodles! This easy, low carb dinner is loaded with flavor, cheesy goodness, and fresh basil. A cozy weeknight favorite that also happens to be Keto-Friendly. Serve it with a simple green salad for a well-rounded and satisfying meal.

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What You’ll Love About This Baked Zucchini Noodle Spaghetti

• Perfect balance of comfort food and healthy ingredients
• Low carb and gluten free
• A great way to use fresh zucchini
• Kid-approved and ideal for busy weeknights
• Make-ahead and leftover-friendly

I am back with a healthy and delicious dinner the entire family will love.

Some nights just call for cozy food that brings everyone to the table. This Baked Zucchini Noodle Spaghetti is one of my favorite ways to sneak in more veggies without anyone noticing. It tastes like classic baked spaghetti, but it’s lighter and more nutritious. Win-win.

As a nutritionist, I’m always looking for ways to combine real comfort with real ingredients. This recipe checks every box. Fresh spiralized zucchini, hearty meat sauce, herbs, and a golden, bubbly cheese topping. It’s the perfect dinner as you transition into the school routine, sports practice, or cooler evenings.

Zucchini noodles are one of my favorite pasta swaps. They add brightness, texture, and are a great base for a rich, homemade spaghetti sauce. I used San Marzano tomatoes, ground beef, garlic, and Italian herbs to build a simple but deeply flavorful sauce. Add in fresh basil and a little mozzarella and parmesan on top, and you’re in comfort food heaven.

I made this on the first day of school while staring down a mountain of zucchini from the farmers market. It was the perfect bridge from summer to fall. If you have extra zucchini to use up, try these recipes too: Lemon Basil Ratatouille, Zucchini Chips, and Vegetable Garden Pasta. They’re simple, fresh, and full of flavor.

Tips for the Best Zucchini Noodle Spaghetti

• Let the zucchini sweat: After spiralizing, salt the zucchini and let it sit for 20 minutes. This draws out moisture and keeps the final dish from getting watery.
• Use quality tomatoes: I always recommend San Marzano tomatoes for the best flavor in sauces.
• Layer thoughtfully: Start with zucchini, then sauce, cheese, and repeat for the perfect cheesy bake.
• Bake until bubbly: About 25 minutes is all you need to get that golden cheese topping.

Storage & Reheating

This dish reheats beautifully and makes excellent leftovers for lunch or a second dinner. Store it in the fridge for up to 3 days. To reheat, place it in a baking dish at 350 with foil on top for 20 to 25 minutes.

Freezing isn’t ideal, as zucchini noodles tend to become too soft once thawed.

4.87 from 15 votes

Baked Zucchini Noodle Spaghetti

By Amy Rains

Prep: 20 minutes mins

Cook: 40 minutes mins

Servings: 8

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Baked Zucchini Noodle Spaghetti is a simple, delicious, and healthy comfort food dinner the entire family will love! This low-carb dinner is a perfect way to load in sneaky veggies.

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Ingredients 

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• ▢ 5 large zucchini
• ▢ 2 tbsp olive oil or avocado oil
• ▢ 1/2 large yellow onion, diced
• ▢ 3 cloves garlic, minced
• ▢ 1 lb ground beef
• ▢ 2 tsp Italian Seasoning
• ▢ 1 tsp sea salt + more to taste
• ▢ 1 28oz can San Marzano Tomatoes
• ▢ 2 tbsp red wine vinegar
• ▢ 2 tbsp tomato paste
• ▢ 1 cup shredded mozzarella , divided
• ▢ 1/3 cup freshly grated parmesan
• ▢ 1/2 cup loosely packed fresh basil leaves

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Instructions 

• Begin by preparing the zucchini. Slice off the tips and spiralize the zucchini. Place inside a colander and sprinkle some salt on the the zucchini. Let the zucchini "sweat" or sit for at least 20 minutes.
• Meanwhile, make the spaghetti sauce. Heat a large skillet to medium- medium high heat. Once the skillet is hot, add the oil, then the diced onion. Saute for 3-4 minutes, then add the miced garlic. Cook for another 2 minutes, and add the ground beef.
• Cook the ground beef, continuing to stir and break up with a wooden spoon. Once meat is no longer pink and cooked through, drain any excess liquid. Return to heat, add salt and Italian seasoning and stir. Finally, add in the tomatoes, vinegar, and tomato paste. Cook for 4-5 minutes, then reduce heat to a simmer for another 10 minutes. While sauce is simmering, heat the oven to 350 degrees.
• Drain any excess moisture out of the zucchini with paper towels. Place half of the zucchini in the casserole dish, then layer with half of the spaghetti sauce. Sprinkle 1/2 cup of the mozzarella on top. Layer with the remaining zucchini, then spaghetti sauce. Sprinkle the top with more mozzarella and the parmesan cheese.
• Transfer the dish to the oven and bake for 25 minutes, or until the top is bubbly and cheese is lightly golden. Serve hot with fresh basil and additional salt to taste.

Nutrition

Calories: 278kcal, Carbohydrates: 9g, Protein: 17g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 532mg, Potassium: 761mg, Fiber: 3g, Sugar: 6g, Vitamin A: 601IU, Vitamin C: 38mg, Calcium: 177mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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