Cheesy Zucchini Noodles
Looking for a fun, new way to use summer squash? These Cheesy Zucchini Noodles, aka Zucchini Nests, are easy, delicious, and great for the kiddos. If you don’t have a spiralizer, look for spiralized zucchini at your local grocery store.
How to make Cheesy Zucchini Noodles
First, preheat your broiler and line a baking sheet with parchment paper or aluminum foil. Combine ricotta, Italian cheese, basil, garlic, and black pepper in a bowl. Using a spiralizer, cut zucchini into long thin strands.
Arrange the zucchini noodles into 8 “nests” on the baking sheet. Drizzle each “nest” with oil, make a well in the center, and add about 2-3 tablespoons of the cheese filling. Place the baking sheet under the broiler for 6-8 minutes into golden brown. Enjoy your Cheesy Zucchini Noodles!
What if I don’t have a spiralizer?
I used a specific tool called a spiralizer to make my zucchini noodles. The spiralizer will give you a shape similar to spaghetti noodles. Don’t worry if you don’t have one though! There are many ways to make zoodles.
You can use a vegetable peeler along the sides of the zucchini. This will give you wider noodles, similar to fettucine.
You can also work on your knife skills and cut your zucchini into noodles. These noodles will probably be a little thicker than the other options.
And of course, you and always buy the pre-spiralized zucchini noodles in the store. What’s your favorite way to make zoodles for my Cheesy Zucchini Noodles? Tell me in the comments below!
All About Zucchini Noodles
Don’t get me wrong—I am a huge fan of normal pasta. Who doesn’t love a delicious bowl of spaghetti and meatballs! But when I am in the mood for a lighter lunch or dinner, enter zucchini noodles! One medium zucchini has just 33 calories, is packed with fiber, and rich in many vitamins and minerals. In fact, a serving of zucchini will give you 30% of the RDA of Vitamin C. Zucchini is also high in Vitamin A and antioxidants. These antioxidants protect your cells from free radicals.
Zucchini has such a mild flavor, which allows it to take on the flavor of whatever sauce or toppings you put on it. The delicious olive oil and cheese mixture on my Cheesy Zucchini Noodles are the perfect example! If you are looking to switch it up, you can also top your zucchini noodles with my Healthy Spaghetti Sauce Marinara, Pistachio Pesto, or Lentil Bolognese!
Looking for similar recipes? Try my Zucchini Noodles with Lentil Bolognese, White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita, and Mac and Cheese with Cottage Cheese!
“Zucchini.” Food Data Central, U.S. DEPARTMENT OF AGRICULTURE, https://fdc.nal.usda.gov/fdc-app.html#/food-details/169291/nutrients.
- 1 cup ricotta cheese
- 1/3 cup shredded “Italian mix” cheese i.e. parmesan, romano, provolone, mozzarella
- 1/3 cup basil chiffonade or chopped
- 1 clove garlic minced
- ¼ teaspoon black pepper
- 4 medium zucchinis or summer squash Note: can purchase zucchini noodles if you do not own a spiralizer tool
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- Pre-heat broiler. Line baking sheet with parchment paper or aluminum foil.
- Combine ricotta, Italian cheese, basil, garlic, and black pepper in a bowl.
- Using a spiralizer, cut zucchini into long thin strands. Arrange the zucchini noodles into 8 “nests” on the baking sheet. Drizzle each “nest” with oil, make a well in the center, and add 2-3 tablespoons of filling.
- Place baking sheet under broiler for 6-8 minutes until golden brown.