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Emily Carter

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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis spiralized into zoodles
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 lb plant-based ground beef substitute
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper
  • 1 cup marinara sauce low-carb, sugar-free
  • 1 cup vegan shredded cheese cheddar-style or mozzarella-style
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in skillet, sauté onion and garlic until soft—about 3 minutes.
  3. Add plant-based beef, season with oregano, pepper flakes, salt, and cook until browned.
  4. Stir in marinara sauce and simmer for 5 minutes.
  5. Meanwhile, spiralize your zucchinis and gently blot moisture with a towel.
  6. Mix zoodles into the skillet mixture.
  7. Transfer everything to a baking dish, top with vegan cheese.
  8. Bake for 20 minutes, or until bubbly and golden.
  9. 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.