Zucchini Spaghetti Bake

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The fun part besides creating and cooking meals for a recipe blog is coming up with the recipe name.

This one though was a little harder. If you are in my Facebook recipe group, then you know that I have been experimenting with making Baked and Sheet Pan dishes lately. Originally when I set out to make this recipe it merely was going to be spaghetti using zucchini noodles and my homemade marinara sauce that you can find here, then I thought why not go a step further and make this into a bake as well, so I present to you my Zucchini Spaghetti Bake that I made last week.

And I have to say it was probably the best spaghetti I have ever had. Made from all real food ingredients and full of flavor, my family was asking for seconds.

As a mom who strives to provide nutritious meals for my family, this one knocks it out of the park.  Not only is it loaded with fresh vegetables, the homemade spices in the homemade marinara sauce pair great with the zucchini noodles. 

Zucchini Spaghetti Bake Ingredients

The great thing about making spaghetti from scratch is that you can make it as hearty as you want. Our family prefers a thicker spaghetti, and so we added in sweet peppers, mushrooms, onions, and lots of spices.  You can also add in bell peppers and olives to make it even heartier.

I have to admit that I prefer zucchini noodles over pasta, not only because it is healthier for you, but because they have such a great taste that makes this dish extra flavorful.  And the best part is my kids love helping make the zucchini noodles with our Spiralizer.

To make this recipe, begin by washing the zucchinis and cutting off each of the ends. Place the zucchini in a spiralizer (there is a link to the one I used below). Select the blade that will cut them into noodles. Turn the handle to cut the zucchini into a bowl and set aside.

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Then peel and dice the garlic cloves. Dice the shallots, mushrooms, and sweet peppers.  

Cut the grape tomatoes in halves. Seed and slice the jalapeno and set aside.  

In a large skillet add in 1 TBSP of oil, garlic and shallots and sauté for 2 minutes. Add in the mushrooms and sweet peppers and sauté for another 5 minutes.

Then add in the ground beef and season with garlic powder, onion powder, salt, and pepper, and mix together.

Cook on medium heat until the ground beef is fully cooked. Then reduce the heat to low.

While the meat mixture is cooking, you will make the homemade marinara sauce.

Begin by placing 2 TBSP of oil in a medium sauce pan and add in the garlic cloves and onions and sauté for about a minute.

Add in the remaining marinara ingredients, cover, and let it cook on medium heat until it reaches a simmer. Uncover and cook for about another 15 minutes, stirring occasionally. If the sauce is too thick, you can add in a couple of tablespoons of water until you reach your desired consistency. 

While both the meat mixture and marinara sauce are cooking, grate 2 cups of Parmesan cheese in a medium bowl and set aside.

In a separate large skillet, add 1 TBSP of oil, 1 diced garlic clove and sauté for 1-2 minutes. Add the zucchini noodles and sauté for an additional 5-10 minutes. Add in the grape tomatoes and mix together.  

Add the cooked marinara sauce to the top of the zucchini noodles.

Then add in the meat mixture and mix together.

Cook for about another couple of minutes.

Then place the entire mixture into a 9×12 pan or two smaller baking pans.

Add the shredded Parmesan cheese and sliced jalapeno to the top.

Bake for about 15 minutes at 350 degrees in the oven until the cheese has melted. Remove from the oven and serve.

Yield: 4 Servings

Zucchini Spaghetti Bake

Zucchini Spaghetti Bake

This Clean Eating Zucchini Bake will have your family coming back for seconds.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  •   4 Large Zucchini  
  • 1 Pound of Grass Fed Ground Beef
  • 8-9 Sweet Peppers, diced
  • 3 White Mushrooms, sliced
  • ½ Shallot, diced
  • 1 Cup of Grape Tomatoes
  • 2 TBSP Extra Virgin Olive Oil or Avocado Oil
  • 2 Garlic Cloves, peeled and diced
  • 2 Cups of Parmesan Cheese, grated
  • ½ Jalapeno, seeded and sliced
  • 1 TBSP Onion Powder
  • 1 TBSP Garlic Powder
  • 1 TSP Sea Salt
  • 1 TSP Black Pepper

Instructions

Pre-heat the oven to 350 degrees.

Begin by washing the zucchinis and cutting off each of the ends. Place
the zucchini in a Spiralizer (there is a link to the one I used below). Select
the blade that will cut them into noodles. Turn the handle to cut the zucchini into
a bowl and set aside.

Peel and dice the garlic cloves. Dice the shallots, mushrooms, and sweet
peppers. Cut the grape tomatoes in halves. Seed and slice the jalapeno and set aside.  

In a large skillet add in 1 TBSP of oil, garlic and shallots and sauté
for 2 minutes. Add in the mushrooms and sweet peppers and sauté for another 5 minutes.
Then add in the ground beef and season with garlic powder, onion powder, salt,
and pepper, and mix together. Cook on medium heat until the ground beef is
fully cooked. Then reduce the heat to low.


While the meat mixture is cooking, you will make the homemade marinara sauce. Begin by placing 2 TBSP of oil in a medium sauce pan and add in the garlic cloves and sauté for about a minute. Add in the remaining marinara ingredients, cover, and let it cook on medium heat until it reaches a simmer. Uncover and cook for about another 15 minutes, stirring occasionally. If the sauce is too
thick, you can add in a couple of tablespoons of water until you reach your desired consistency. 


While both the meat mixture and marinara sauce are cooking, grate 2 cups of Parmesan in a medium bowl and set aside.

In a separate large skillet, add 1 TBSP of oil, 1 garlic clove diced and
saute for 1-2 minutes. Add the zucchini noodles and sauté for an additional 5-10 minutes. Add in the grape tomatoes and mix together.  

Add the marinara sauce to the top of the zucchini noodles. Then add in
the meat mixture and mix together.  Cook
for about another couple of minutes and then place the entire mixture into a 9x12 pan or two smaller baking pans. Add the shredded Parmesan and sliced jalapeno to the top and bake for about 15 minutes in the oven until the cheese has melted. Remove from the oven and serve.



Yield: 6 Servings

Clean Eating Marinara Sauce

Clean Eating Marinara Sauce

This Clean Eating Marinara Sauce can be made using real food pantry items.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 TBSP Extra Virgin Olive Oil or Avocado Oil
  • 2 Garlic Cloves, peeled and minced
  • 1-      15 oz Can Fire Roasted Tomatoes
  • 2 TBSP Coconut Aminos
  • 2 TBSP Balsamic Vinegar
  • ½ Cup of Veggie Stock or water
  • 2 TBSP of Onion Powder or ½ red onion, diced
  • 1 TBSP Dried Basil
  • 1 TBSP Dried Rosemary
  • 1 TBSP Dried Thyme
  • 1 TBSP Dried Oregano
  • 2 TBSP Garlic Powder
  • 1 TSP Sea Salt
  • 1 TSP Black Pepper

Instructions

1. In a sauce pan saute oil and garlic cloves for about a minute.

2. Add in the remaining ingredients and cover and let it cook on medium heat until it reaches a simmer.

3. Uncover and cook for about another 15-20 minutes, stirring often.

If the sauce is too thick, you can add in a couple of tablespoons of water until you reach your desired consistency and then serve. 



Notes

You can also add in 1 TSP Raw Honey (Optional)

Store the remaining sauce after it has cooled down in the refrigerator or save any unused amount in a freezer safe storage and store in the freezer for up to 6 months.  



Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 130Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 627mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 3g

cleanfoodmama.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although cleanfoodmama.com attempts to provide accurate nutritional information, these figures are only estimates.

You can make it using grass-fed ground beef like I did or change it up and substitute in ground turkey or ground chicken. Either way, it’s a dish that I think your family will love.

Kitchen tools needed:

  • Spiralizer
  • Cheese Grater
  • Baking Pan

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