Baked Zucchini Noodle Spaghetti
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.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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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.