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!
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 a couple of other zucchini recipes you may like:
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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.
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