Easy Zoodle Bake

Easy Zoodle Bake Print this recipe!

Adapted from HalfBakedHarvest

Ingredients

4 large zucchini

5 tablespoons olive oil

1 tablespoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

½ teaspoon red pepper flakes (optional)

½ teaspoon ground black pepper

2 teaspoons fine grain sea salt

¼ cup black olives, halved (I used kalamata)

⅓ cup oil packed sun-dried tomatoes, drained and roughly chopped

12 oz / 340 gr shredded mozzarella cheese

3 red bell pepper, sliced

4 tablespoons freshly grated Parmesan cheese

Directions

Preheat oven to 375°F (190°) and place a rack in the middle.

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

In a large colander, toss zoodles with 2 teaspoons of salt and set aside for at least 10 minutes.

Pick up small handfuls of zoodles and squeeze out some of the liquid (alternatively you can wrap zucchini in clean dish towel or a piece of cheesecloth and wringing away, but using your hands yields best results).

Add olive oil, dried basil, dried parsley, dried oregano, red pepper flakes (if using), and ground black pepper to a 3-quart baking dish.

Add zoodles, olives, and sun-dried tomatoes. Toss well until all the ingredients are evenly distributed.

Drizzle with a little of the reserved oil from the sun-dried tomato jar.

Add ¾ of the shredded mozzarella cheese and then scatter the sliced red peppers on top.

Sprinkle the remaining mozzarella and the grated Parmesan cheese on top.

Bake in the oven for 45 to 50 minutes or until the top is browned and the peppers have softened.

Remove from the oven, let sit 5 minutes, and serve!