Delicious zucchini noodle casserole packed with sausage and three cheeses.
Simply Recipes / Michelle Becker
You know what my favorite kitchen gadget is this summer?
A spiralizer, or a spiral vegetable slicer.
Simply Recipes / Michelle Becker
So, the idea of making noodles with zucchini?
Tempting, but could it possibly be as good as pasta?
This cheesy baked zucchini noodle casserole is likebaked spaghetti, but with zucchini noodles instead of spaghetti.
Simply Recipes / Michelle Becker
The flavor of zucchini is terrific with the tomato, onion, garlic, sausage, and cheeses.
you’re free to even twirl the “zoodles” on your fork!
The noodle shape almost tricks your mouth into thinking you are eating spaghetti.
Simply Recipes / Michelle Becker
But you aren’t.
This is gluten-free, low carb, and completely satisfying.
How To Make This Casserole Vegetarian
We are using Italian sausage in the sauce.
Simply Recipes / Michelle Becker
Then brown it in a tablespoon or two of olive oil in place of the sausage.
If you are using garden zucchini or especially large zucchini, they likely contain excess water.
Salt and let them drain for 1-2 hours.
Simply Recipes / Michelle Becker
Using Frozen Zucchini Noodles
Fresh zoodles work best for this recipe, but frozen also works well.
Using a spiralizer, make zucchini noodles (zoodles) following the manufacturer’s directions.
You should have a generous 8 cups of zucchini noodles.
Simply Recipes / Michelle Becker
Place in a colander over a bowl.
Snip the zucchini noodles with scissors here and there to keep them from tangling too much.
Toss the zoodles with 1 1/2 teaspoons of salt.
Simply Recipes / Michelle Becker
Let the zoodles drain of excess moisture while you make the sauce.
Coat the bottom of a large saute pan with olive oil.
Break up the Italian sausage into small clumps in the pan.
Simply Recipes / Michelle Becker
Heat on medium heat and gently cook the sausage until it is just cooked through and lightly browned.
Remove to a bowl.
Discard all but 1 tablespoon of rendered fat.
Simply Recipes / Michelle Becker
In the same pan, add the chopped onion.
Cook until softened and lightly colored, about 5 to 6 minutes.
Add the minced garlic and cook 1 minute more.
Simply Recipes / Michelle Becker
Add the canned crushed tomatoes and cooked sausage to the pot with the onions.
Bring to a simmer and lower the heat to maintain a low simmer.
Cook for 5 to 6 additional minutes.
Simply Recipes / Michelle Becker
Stir in the thinly sliced basil and 1/2 teaspoon of kosher salt.
Add the zucchini noodles to the pot with the tomato sausage sauce.
Gently stir to combine so that all of the noodles are coated with sauce.
Transfer to the prepared casserole dish and spread into an even layer.
Arrange the ricotta in clumps on the casserole.
Press the ricotta into the zucchini noodles to penetrate the casserole a bit.
Mix the grated mozzarella and Parmesan cheese together and sprinkle over the top in an even layer.
Bake at 350F, uncovered, for 35 minutes, or until the top is lightly browned and bubbly.
Let cool for 10 minutes before serving.
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