Zucchini and sweet potato zoodle bake
Delight in this healthy and flavorful Zucchini and Sweet Potato Zoodle Bake! Made with spiralized sweet potatoes and zucchini, cherry tomatoes, garlic, oregano, chili powder, and topped with melted feta and mozzarella cheese. Perfect for a nutritious and tasty meal!
- 17 Mar 2024
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Welcome to a delicious and nutritious recipe: the Zucchini and Sweet Potato Zoodle Bake. This delightful dish is perfect for those seeking a healthy yet satisfying meal. Combining the natural sweetness of sweet potatoes with the fresh, crisp texture of zucchini, and the tangy burst of cherry tomatoes, this zoodle bake is topped with a generous amount of feta and mozzarella cheeses. It's a great way to enjoy a variety of vegetables in a single, flavorful dish.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Wash and peel the sweet potatoes. Using a spiralizer, create sweet potato noodles. If you don't have a spiralizer, you can also use a vegetable peeler to make thin ribbons.
- Wash the zucchini thoroughly and spiralize them as well. If using a peeler, create thin strips similar to the sweet potatoes.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- Add the sweet potato noodles to the pan and cook for about 5-7 minutes, or until they start to become tender.
- Stir in the zucchini noodles, dried oregano, and chili powder. Cook for an additional 3-4 minutes, until the zucchini is softened but not mushy.
- Add the halved cherry tomatoes and cook for another 2 minutes, until they begin to soften.
Transfer the cooked noodles and vegetables into a large baking dish, spreading them out evenly. Sprinkle the crumbled feta cheese and shredded mozzarella cheese evenly over the top.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs like basil or parsley if desired.
Serve warm and enjoy your delicious, nutritious Zucchini and Sweet Potato Zoodle Bake!
Tips:
- Use a spiralizer to create uniform zoodles from the zucchini and sweet potatoes for even cooking and presentation.
- Preheat your oven to 375°F (190°C) to ensure your bake cooks evenly.
- Roast the sweet potato zoodles first for a few minutes to remove excess moisture before combining with other ingredients.
- Sauté the garlic in olive oil before mixing it with the zoodles for enhanced flavor.
- Use fresh oregano if available for a more intense flavor compared to dried oregano.
- For a spicier kick, add more chili powder or include a pinch of cayenne pepper.
- Crumbled feta and shredded mozzarella can be replaced with other cheeses like goat cheese or cheddar for varying flavors.
- Serve the bake hot with a side salad to complete the meal.
There you have it—a wholesome and tasty Zucchini and Sweet Potato Zoodle Bake that promises to delight your taste buds. This dish is not only healthy but also bursts with flavors from the rich combination of vegetables, aromatic spices, and melty cheese. Enjoy this guilt-free, delicious meal with family and friends, and relish the blend of textures and tastes in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 10g | 27% |
| Sugar 16g | 15% |
| Fat | |
| Fat 16g | 19% |
| Saturated 6g | 21% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 1880ug | 209% |
| Choline 55mg | 10% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.56mg | 43% |
| Vitamin B3 2.76mg | 17% |
| Vitamin B6 0.93mg | 55% |
| Vitamin B9 72ug | 19% |
| Vitamin B12 0.60ug | 25% |
| Vitamin C 33mg | 37% |
| Vitamin E 1.91mg | 13% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 360mg | 28% |
| Copper, Cu 0.51mg | 0% |
| Iron, Fe 3.00mg | 27% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1340mg | 39% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.51mg | 23% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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