Quick Italian Zucchini Bake
Click pic to enlarge
I always make up double or triple spaghetti sauce recipes when I make it so I will have lots to put in my freezer. It’s just so handy to have on hand all the time for quick dinners. A quick pizza, quick spaghetti, or dish like the one above. After defrosting the sauce in my microwave, this dish was on the table in under 30 minutes! It was so good, and it’s acceptable for Induction, too.
INGREDIENTS:
5 oz. zucchini, cut into very thin strips, like noodles
2 T. olive oil
½ c. spaghetti sauce with meat (I use this: http://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/ )
2 oz. mozzarella cheese
1 oz. Parmesan cheese
DIRECTIONS: Preheat oven to 350º. In a non-stick skillet, lightly saute the zucchini “noodles” in olive oil over med-high heat until they are just done, but not mush. Turn off heat and pile up the “noodles” in the center of the pan. Top with the spaghetti sauce. Then the mozzarella. Finish off with the Parmesan. Pop into a 350º oven for about 10-15 minutes.
NUTRITIONAL INFO: Makes 2 servings, each contains:
390 calories
30 g. fat
8.85 g carbs, 2 g fiber, 6.85 NET CARBS
21.6 g protein
368 mg sodium
40% RDA Vitamin B12, 32% C, 14% E, 31% calcium, 45% phosphorous, 25% zinc
Made this “zucchin-ziti” bake with your homemade spaghetti sauce; it was ah-mazing!! Thank you for this awesome blog! I can tell you’re a teacher (love the detailed directions
Yes, once a teacher, always a teacher.
You can take the girl outta the classroom; but ya can’t take the classroom outta the girl. 
I’ve always been anal about detail anyway, even in high school before formal teacher training. It’s in my blood apparently. So glad you’re enjoying the recipes. 