Baked Italian-Style Zucchini Noodles with Tomato-Basil Sauce
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 (vegetarian, low carb) ready in about 40 minutes blends olive oil, minced garlic cloves, can crushed tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4, spiralized into noodles medium zucchinis
- 2 tbsp olive oil
- 3, minced garlic cloves
- 1 14-oz can crushed tomatoes
- 1/4 cup, chopped fresh basil leaves
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from oven and let rest 5 minutes before serving to allow flavors to meld and excess moisture to absorb.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian-Style Zucchini Noodles with Tomato-Basil Sauce take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Italian-Style Zucchini Noodles with Tomato-Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Italian-Style Zucchini Noodles with Tomato-Basil Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Italian-Style Zucchini Noodles with Tomato-Basil Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Italian-Style Zucchini Noodles with Tomato-Basil Sauce vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
