** If you’re hardcore doing keto, be sure to check the nutrition facts on the products that you buy to make sure there’s no added sugar or that it fits into your macros. You can def use mozzarella in a bag, though! Just be sure not to use fresh mozzarella as it has too much moisture for this dish. Shredded mozzarella cheese - I prefer to buy a log of whole milk mozzarella and shred myself for optimal melting.Just make sure you’re using a tried and true favorite because it truly does make a difference to the flavor. Costco has them the cheapest I’ve found and I always stock up. Yes, it’s expensive but you can get two meals out of a jar and it’s still much cheaper than eating out. Marinara sauce, homemade or store-bought - If you’re going store-bought, I HIGHLY recommend Rao’s.You could also use ground beef, turkey, or chicken, but if you do that I would add some additional spices in the way of Italian seasoning, garlic, and fennel seed. Spicy Italian sausage - I like it spicy, but you could do mild or sweet Italian if that works better for you.Whole milk ricotta - I prefer whole milk ricotta, but you’re welcome to use low-fat or even cottage cheese if you like! The result just won’t be quite as rich.Let me know if you do try it and how it works out! Zucchini - I’ve only ever made this with zucchini noodles, but you can try with another low carb vegetable or even the low carb noodles you can buy in a pack.I also have a zucchini boat recipe hitting the blog very soon! Honestly, you WILL NOT miss the carbs in this recipe.Įverything else is so reminiscent of your favorite lasagna or baked spaghetti, you don’t even notice the zucchini noodles. I still use full-fat ricotta and shredded mozzarella because if you make me choose, I’ll pick cheese over pasta any day. Since we’ve been going to the gym more regularly and refining our eating a little more, I decided to take one of my favorite recipes and give it a lower-carb twist.Įven though there are no noodles, this baked spaghetti has no shortage of richness. I’ve mentioned a dozen times that lasagna is Matt’s favorite food and the same could be said for baked spaghetti.
#Baked zoodles mac#
My favorite mac & cheese recipe is the Million Dollar Mac & Cheese from Carlsbad Cravings and I would legit pay a million dollars for that too.Īny type of baked marinara-based pasta dish is always a winner in our house. That being said, I’d put my money on this Low-Carb Million Dollar Zoodle Spaghetti any day. Eating low carb has never been this easy!ĭoes anyone know where the ‘million dollar’ term came from? I’m imagining a big state fair where there was a million-dollar prize at stake and the winning dish was creamy baked spaghetti. If I’m in the mood for seafood, I love to make a batch of baked shrimp with garlic and parmesan, creamy alfredo sauce, and roasted broccoli.Jump to Recipe You will not miss the pasta in this easy and delicious Low-Carb Million Dollar Zoodle Spaghetti. These yummy zucchini noodles taste amazing with these air-fried frozen meatballs topped with homemade cherry tomato sauce! What To Serve With Air-Fried Zucchini Noodles Place the air fryer basket back into the air fryer.Ĭook the zucchini noodles at 400F for an additional 5 minutes. Place the basket back into the outer basket and stir the zucchini noodles to spread them out into a single layer.
Take out the inner basket, then drain water from the outer basket. Then, add the frozen zucchini noodles to the air fryer basket.Ĭook them in the air fryer at 400F for 8 minutes.
#Baked zoodles how to#
How To Cook Frozen Zucchini Noodles In The Air Fryerīefore you start cooking anything, spray the air fryer basket with your preferred non-stick cooking spray. And, guess what? They weren’t soggy! They actually still had a bite to them and tasted so good. So one day, I decided to try cooking them in the air fryer to see if they still end up soggy. I normally cook them in a saucepan on the stovetop, but I noticed that the frozen noodles have too much water and end up being soggy when I cook them this way. Lately, I’ve been buying a few packs of frozen organic zoodles and keeping them stocked in my freezer for quick and easy dinners. Now, I have made zucchini noodles from scratch before, but I have to say it can be time-consuming. These zoodles are also a great replacement for wheat pasta if you are following a low-carb or keto diet! Not only are they easy to cook up but it’s a great way to sneak veggies into your daily diet.
Zucchini noodles have been a big favorite of mine for a while now.
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