Baked Italian-Style Zucchini Noodles with Tomato-Basil Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light zucchini noodles baked in a homemade tomato and fresh basil sauce, topped with melted mozzarella for a low-carb Italian-inspired comfort dish. This Italian-inspired vegetarian recipe (low carb), ready in about 40 minutes, pairs medium zucchinis, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  2. Step 2: Add 1 can (14 oz) crushed tomatoes, 1/4 cup chopped fresh basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer the sauce for 10 minutes until thickened and aromatic.
  3. Step 3: In a large bowl, toss 4 spiralized medium zucchinis with a pinch of salt to draw out moisture. Let sit 5 minutes, then gently squeeze out excess water.
  4. Step 4: Combine the zucchini noodles with half of the tomato-basil sauce and transfer to a greased 9x13-inch baking dish. Spread evenly and top with remaining sauce.
  5. Step 5: Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. Bake uncovered for 15-18 minutes until cheese is melted and bubbly and edges are lightly golden.
  6. Step 6: Remove from oven and let rest 5 minutes before serving to allow flavors to meld and excess moisture to absorb.

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