Cheesy Beef Zoodle Bake
Let’s be real—pasta is amazing, but your jeans didn’t sign up for that carby commitment. Enter the Cheesy Beef Zoodle Bake, your new low-carb BFF. It’s ooey, gooey, and packed with enough flavor to distract you from the fact that zucchini replaced your noodles. But hey, the waistline doesn’t lie, right? This dish brings cheesy comfort with a veggie twist, keeps your carb count in check, and still satisfies like a champ. If you’re into hearty meals that don’t send your glucose levels skydiving, grab a fork and dig into this guilt-free magic.
Cheesy Beef Zoodle Bake
This Cheesy Beef Zoodle Bake gives you all the creamy, savory casserole vibes with none of the pasta drama. Low-carb heaven, girl.
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Heat olive oil in skillet, sauté onion and garlic until soft—about 3 minutes.
- Add plant-based beef, season with oregano, pepper flakes, salt, and cook until browned.
- Stir in marinara sauce and simmer for 5 minutes.
- Meanwhile, spiralize your zucchinis and gently blot moisture with a towel.
- Mix zoodles into the skillet mixture.
- Transfer everything to a baking dish, top with vegan cheese.
- Bake for 20 minutes, or until bubbly and golden.
- Garnish with fresh basil and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 19g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Calcium: 20%
- Iron: 18%
- Vitamin A: 25%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Let the zoodles sit salted for 10 minutes, then blot to avoid watery bakes.
- Add nutritional yeast for extra cheesy kick without dairy guilt.
- Use a smokier marinara or roasted tomatoes for deeper flavor.
- Want spice? Toss in diced jalapeño or a splash of hot sauce.
- Leftovers? This dish reheats like a dream—if you have any left.
