Baked Zoodle and Veggie Casserole

Name: Baked Zoodle and Veggie Casserole
Prep time: 30 min
Cook time: 37 min
Total time: 1 h 7 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 0.25 cup Avocado Oil; 1 whole Broccoli; 0.5 cup Butter; 6 whole Diced Bell Pepper; 1 whole Diced Tomatoes; 0.5 tsp Dried Oregano; 15 whole Fresh Basil; 3 whole Minced Garlic; 10 whole Mushrooms; 1 pinch Salt & Pepper; 10 slices Sliced Fresh Mozzarella Cheese; 0.25 cup Tomato Sauce; 2 whole Zucchini

Side Dish 🥗Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Low-Sodium Sugar-Free Gluten-Free Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food

Baked Zoodle and Veggie Casserole layers tender zucchini noodles, broccoli florets, and mushrooms with sweet mini peppers and fresh basil for a fresh, herb-kissed bite. Rich butter, garlic, and a touch of tomato sauce round it out, while melted mozzarella adds creamy pull-apart comfort. Serve it for a cozy weeknight dinner or as a colorful vegetarian main at a casual gathering.

Prep30 mins
Cook37 mins
Serves8
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with avocado oil.
2

Melt butter in a skillet over medium heat for about 2 minutes, then stir in the garlic.
3

Use a spiralizer to cut the zucchini into noodle shapes.
4

In a large bowl, combine the zucchini noodles, broccoli, mushrooms, bell peppers, and half of the basil leaves. Stir in the butter mixture until well combined.
5

Pour the vegetable mixture into the prepared baking pan; layer the tomatoes on top. Add the tomato sauce, oregano, salt, and pepper on top. Arrange the remaining basil leaves in the pan; layer the mozzarella cheese on top. Cover with aluminum foil.
6

Bake in the preheated oven until the cheese is just melted, 20 to 30 minutes.
7

Using an oven mitt or heatproof gloves, remove the aluminum foil.
8

Continue baking until the vegetables are tender and the cheese is bubbly, 15 to 30 minutes more.