I hope the food blogosphere can handle another spiralizer recipe because this one is a gem! Baked Zoodles Caprese is zucchini noodles transformed into a dish that is a cross between quiche and lasagna. It looks and cuts like quiche and has all the delicious savory flavors of classic lasagna, but is lighter and less filling. When served on a small pool of warm marinara it makes a heavenly lunch or light dinner.
In case you’re not familiar with spiralizers, they are a tool that turns fresh vegetables into spiral shaped noodles, known as zoodles. Zoodles are a great substitute for pasta, especially if you’re following a gluten-free diet or are trying to cut down on calories. Spiralized vegetables also make a wonderful and creative addition to salads.
Baked Zoodles Caprese cuts beautifully. One of my pet peeves with any type of pie, tart, or casserole is when you cut into it and it doesn’t stay in one piece. If it breaks apart or the filling oozes out all over the place you won’t be able to plate it and have it look decent. So I don’t care how good it ends up tasting, it has to LOOK good before I take a bite. This is no problem at all with Baked Zoodles Caprese.
You don’t have to serve Baked Zoodles Caprese with marinara – it tastes delicious as is – but with marinara it tastes remarkably like lasagna. The Italian flavors are zesty and robust but the noodles and filling are quite delicate, which creates a delightful contrast of flavors and textures. Baked Zoodles Caprese – a light dish that’s perfect for summer and under 200 calories per slice.
- Olive oil cooking spray
- 1 zucchini - 10 to 12 ounces in size
- 1 cup fresh mozzarella, about 4½ ounces, grated
- 3 eggs
- 1 cup light cream
- ½ cup part skim ricotta, about 4 ounces
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 ounce fresh basil (about1½ cup loosely packed), roughly chopped
- 8-10 grape or cherry tomatoes, halved, about 5 ounces
- 2 cups marinara
- Preheat oven to 375 degrees. Spray a 10-inch ceramic tart pan or glass pie plate with olive oil cooking spray.
- Using the small (3 mm) blade of a spiralizer, process the zucchini (skin on) and place the zoodles into the pan, spreading them out evenly.
- Scatter the grated mozzarella on top and amongst the zoodles. (Move the zoodles around with your fingers and poke some of the mozzarella pieces down in between the zoodles so that the mozzarella is more or less evenly distributed throughout.)
- Whisk together the eggs, light cream, ricotta, garlic, salt, Italian seasoning, and pepper. Add the basil and stir to combine thoroughly. Pour the mixture over the zoodles. (The basil may clump in spots. Spread it out evenly over the batter if needed.)
- Arrange the tomatoes (cut side up) decoratively on top (in a circular pattern if desired) so that they are just barely floating above the surface of the batter.
- Bake on the bottom rack of the oven for 45-50 minutes. Let cool for 15-20 minutes before cutting into slices and serving with marinara.
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