Italian Sausage Zoodle Bake
A hearty, cheesy casserole of Italian sausage, garlicky tomato sauce, and tender zucchini noodles baked under a golden layer of mozzarella.
Ingredients
1 Tbsp butter or tallow (for sautéing)
1 lb Italian sausage (pork or chicken, sugar-free)
2 cloves garlic, minced
½ cup chopped onion
¾ cup no-sugar-added marinara sauce
½ tsp dried basil
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Salt and pepper, to taste
3 cups zucchini noodles (zoodles), lightly salted and drained
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Optional: 1 tsp olive oil (cold drizzle for finishing)
Optional garnish: fresh basil or parsley
Macronutrients
(per serving, makes 4 servings)
Protein: 32g
Fat: 30g
Carbs: 6g
Preparation
Salt zucchini noodles (3 cups) and place in a colander. Let sit for 15–20 minutes, then pat dry with paper towels to remove excess moisture. This helps prevent a watery bake.
In a skillet, heat butter or tallow (1 Tbsp) over medium heat. Add chopped onion (½ cup) and cook for 2–3 minutes until softened. Add garlic (2 cloves) and cook for 30 seconds more.
Add Italian sausage (1 lb), breaking it up as it cooks. Brown until fully cooked, about 6–8 minutes.
Stir in marinara sauce (¾ cup), dried basil (½ tsp), oregano (½ tsp), and red pepper flakes (¼ tsp, if using). Simmer for 3–4 minutes. Taste and adjust seasoning with salt and pepper.
In a greased 8x8 baking dish, layer the drained zoodles on the bottom. Pour the sausage mixture over the top and gently mix to distribute evenly.
Sprinkle mozzarella (1 cup) and Parmesan (¼ cup) over the top.
Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and bubbly. Broil for 2–3 minutes at the end for a golden top, if desired.
Let cool slightly before serving. Garnish with chopped basil or parsley, and drizzle with olive oil (1 tsp) if desired.
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