All the comfort and taste of baked spaghetti in a low carb version! You’ll love this easy flavorful spaghetti sauce tossed with zucchini noodles, with a cheesy finish, and fresh basil. Sure to become an instant family favorite!
It’s comfort food to the rescue day!! Whether you are looking for something cozy for a night spent on the couch after a long day, a meal that everyone can agree is delicious, or looking for some ways to insert my veggies in your main course meals, this Baked Zucchini Noodle Spaghetti is where it’s at!!!
My favorite kinds of meals are those that blend my love for healthy and nutritious food, with a comfort and cozy flair. So basically, this meal is everything I want in a dinner. Especially as a way to get into a routine of school, afternoon activities, weekend sports, and cooler weather.
Zucchini Noodles, a homemade spaghetti sauce with Italian herbs, fresh basil, and a bubbly cheese topping. What’s not to love?
I decided on the first day of school for my kids that spaghetti was definitely in order. With an abundance of zucchini from the Farmer’s Market, I decided this bridge from saying goodbye to summer with the comfort of fall in spaghetti, was exactly what we needed.
How to Make Baked Zucchini Noodle Spaghetti
We start off by spiralizing the zucchini, salting it, and letting it sit for about 20 minutes while we make the sauce. This helps to draw out excess moisture from the zucchini.
While the zucchini “sweats” it out, you’ll make the spaghetti sauce. A combination of canned San Marzano Tomatoes (the best type for spaghetti and it makes a difference!), ground beef, onion, garlic, red wine vinegar, and dried Italian spices.
Drain any excess moisture from the zucchini with paper towels and place 1/2 the zucchini in a casserole dish.
Layer half of the spaghetti sauce and sprinkle with some mozzarella (you can also omit any cheese). Then top with the remaining zucchini, meat sauce, and another layer of cheese to include parmesan. Bake for 25 minutes!
My kids never complain about spaghetti, and they definitely loved this version!
It also makes delicious leftovers, and is easy to re-heat.
Baked Zucchini Noodle Spaghetti
- 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
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.