You will not miss the pasta in this rich and delicious Low-Carb Million Dollar Zoodle Spaghetti. Eating low carb has never been this easy!
If I had a million dollars, I would totally spend it on this Low-Carb Million Dollar Zoodle Spaghetti.
Does anyone know where the ‘million dollar’ term came from? I’m imagining that there was a big state fair where there was a million dollar prize at stake and the winning dish was a creamy baked spaghetti. If I’m wrong, please let me know, but I’m going with that story until further notice. 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.
Any type of baked marinara-based pasta dish is always a winner in our house. I’ve mentioned a dozen times that lasagna is Matt’s favorite food and the same could be said for baked spaghetti. 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. Even though there are no noodles, this baked spaghetti has no shortage of richness. I still use full-fat ricotta and shredded mozzarella because if you make me choose, I’ll pick cheese over pasta any day. Honestly, you WILL NOT miss the carbs in this recipe. Everything else is so reminiscent of your favorite lasagna or baked spaghetti, you don’t even notice the zucchini noodles.
One thing I want to emphasize is not to skip letting your zoodles drain. You’ll be so amazed at how much liquid you get rid of that would otherwise make your spaghetti super soggy. If you don’t have a spiralizer, I HIGHLY recommend getting one, but I’ve also seen pre-spiralized veggies in the produce section now. How cool?!
- 1½ pounds zucchini
- 1½ tsp kosher salt
- 2 eggs
- 2 tbsp chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter
- ½ cup whole milk ricotta
- 4 ounces cream cheese, softened
- ½ pound spicy Italian sausage
- 1½ cups marinara sauce, homemade or store-bought
- ¾ cup shredded mozzarella cheese
- Heat the oven to 350ºF. Lightly grease an 8x8 inch baking dish.
- Using a spiralizer, make zucchini noodles following manufacturer's directions.
- Place the zoodles in a fine mesh sieve over a bowl. If there are a lot of long pieces, trim with clean scissors or a knife.
- Toss the zoodles with kosher salt and the zoodles release excess moisture for about 20 minutes.
- While the zucchini drains, whisk together the eggs, parsley, and Parmesan in a medium bowl.
- Give the zoodles one last squeeze to get rid of any excess liquid.
- In a medium skillet, melt the butter and add the zucchini noodles. Immediately turn off the heat and add the egg mixture. Quickly toss until evenly coated and creamy. Add the ricotta and cream cheese and toss until combined and there are no chunks. Transfer the mixture to the baking dish.
- Heat a medium skillet over medium heat. Add the sausage and brown all over, about 5 to 8 minutes. Remove from the heat, and stir in the marinara sauce. Spread mixture over the spaghetti. Add the mozzarella cheese in an even layer over top.
- Transfer the baking dish to the oven and bake 30 to 40 minutes, until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with additional parmesan, if desired.
Adapted from Half Baked Harvest Million Dollar Spaghetti
Here are couple of other zucchini recipes you may like:
Savory Italian Zucchini Bread
You may be used to putting zucchini in sweet bread, but this Savory Italian Zucchini Bread is a version that you may not have tried before! I thought that sweet zucchini breads would always be my thing, but that was until this Savory Italian Zucchini Bread came along. As a rule, I’m more of a savory person than a sweet person. Put a bag of chips and a plate of cookies in front of me, and I’m going for the chips every time. Unless they’re chocolate chip cookies, then that’s a different story. … [Read more…
Zucchini Chocolate Chunk Breakfast Cookies
These huge flourless Zucchini Chocolate Chunk Breakfast Cookies are a healthy way to start your day without feeling deprived! I found another way for you to use up all of your zucchini! These Zucchini Chocolate Chunk Breakfast Cookies are about to replace all of those slices of zucchini bread. What is it about zucchini that allows it to get to like 500 pounds? Are they born with steroids already in them? My grandparents grow it every year, and without a doubt, there’s always a couple that … [Read more…]
Kimchi Zoodles with Creamy Avocado Sauce
As someone who develops recipes, I often find myself putting together meals for myself that I deem entirely too easy to be shared with others. One day, while licking my plate clean, I thought to myself, “Paige, you enjoy Kimchi Zoodles with Creamy Avocado Sauce so much, it’s only fair that you share it with the world.” It’s vegan, paleo, gluten-free, dairy-free, and literally takes five minutes to prepare. Kimchi is a traditional fermented Korean side dish that is found in many grocery stores … [Read more…]
Absolutely over-the-top delicious! Followed the ingredients to a T but didn’t measure amounts to a T and this is a WONDERFUL dish! Really do think the key to it is getting the moisture out of the zoodles – you really need 20 minutes to drain them and then give them a good squeeze.
Thanks for this! It is perfection on a fork!
Thank you so much for your comment, Ann! I ate on this for a couple of days and I was so sad when it was gone! You’re totally right, the key to any zoodle dish is getting rid of all that liquid. It’s a game changer. I’m so glad you liked it!
Hello! Do you think this could be made in the morning and baked in the evening?
Hi! That’s a great question. Normally I would say, yes! But with it containing zucchini noodles, I don’t think it would be a good idea. Letting the noodles sit all day will allow them to get soggy.
I made it about three hours ahead of baking and it worked!! Thank you so much. I used cheesecloth to get all of the moisture out of the noodles.
So glad it worked out for you, and that’s a great idea to use the cheesecloth!
how about using zero noodles/
Hi Kathleen! I haven’t used those personally, but I think it would be fine! Since they don’t require any prior cooking I would just drain them from the package and toss with the sauce right before it goes in the oven. Let me know if you try it out and it works!
Any chance you have the nutritional facts for this recipe?
I would love the nutritional information as well 🙂
Hello Ladies! I added the nutritional information to the recipe. Thanks for checking it out!
I have been doing low carb since 3 weeks now, and I missed pasta SO SO SO much. This is the best replacement ever!!! I enjoyed every bit of it, such a great recipe. And it is also really affordable for student life. 🙂 Thank you so much!
Thanks so much! I’m so glad you liked it and completely understand the need for affordable food when being a student. Good luck in your studies!
Hands down the best keto recipe I have found yet! Thank you so much for sharing I’m in love!
Awesome! I’m so happy you liked it.
Hello, What recipe alterations would you give if I wanted to do part Zoodles and part regular noodles?
xoxo,
Alyssa
Lyssome.com
Hi, Alyssa! I would use 1/2 pound of spaghetti with 1 pound of zucchini. I haven’t tried it this way, but I would just boil your pasta to al dente, drain, and add to the skillet with the drained zoodles. I hope it works out!
Hi! Is the nutritional info correct in saying there are 21 g of carbs per serving? If so, what’s making up the bulk of the carbs and how can I lower the carb count? Looks so delicious, though!
I was wondering the same thing! 21.2 carbs isn’t low-carbs. Can you explain please? Made this and it’s delicious!