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If you don't have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center. Just a few minutes under the broiler gives these ricotta-and-basil-filled nests a light golden top.

Hilary Meyer
Source: EatingWell Magazine, July/August 2017

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the top position of oven; preheat broiler to high.

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  • Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.

  • Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of "noodles." Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each "nest" to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.

  • Drizzle the nests with oil and season with salt and the remaining 1/4 teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.

  • Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.

Tips

Equipment: Spiral vegetable slicer, broiler-safe baking dish

Nutrition Facts

127 calories; protein 6.9g; carbohydrates 5.2g; dietary fiber 1.2g; sugars 2.8g; fat 9.2g; saturated fat 4g; cholesterol 19.4mg; vitamin a iu 491.3IU; vitamin c 21.3mg; folate 36.2mcg; calcium 149.2mg; iron 0.7mg; magnesium 28.2mg; potassium 357.6mg; sodium 263mg.
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