Putzel Kitchen

Baked Zucchini Marinara

Finally you can love your pasta without the gluten and calories of pasta.  Whether it’s lunch or dinner, this zucchini dish is almost always on my weekly rotation.

Baked Zucchini Marinara

Finally you can love your pasta without the gluten and calories of pasta. Whether it’s lunch or dinner, this zucchini dish is almost always on my weekly rotation.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes

Ingredients

Yield: 6 servings
  • 2 zucchini, spiralized like pasta
  • 2 japanese eggplant, grilled and chopped
  • 1 can artichoke hearts, quartered
  • 1/2 can garbanzo beans, drained & rinsed
  • 2 cups marinara sauce (if you don't have homemade, then my favorite brand in a jar is Rao's)
  • 1/2 cup mozzarella pearls or small chop buffalo mozzarella
  • 2 handfuls Arugula
  • basil, chiffonnade for garnish
  • freshly grated parmesan cheese, for garnish

Instructions

Step 1

Fill baking dish with zucchini, and cover with tomato sauce, artichoke hearts, eggplant and garbanzo beans. Cover with lid or foil and bake at 350 for 15 - 20 minutes (until dish is completely heated through).

Step 2

Top with arugula, mozzarella, parmesan and basil. Serve.


Notes

Short Cut: Make this ahead of time (leaving the mozzarella, parmesan, arugula and basil to be added after heating). Reheat and then add the mozzarella, arugula and basil prior to serving.

Think Out of the Ice Box: Add meatballs or shrimp to bump up the protein in this dish.

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