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zucchini "noodle" bake
Prep Time
35 mins
Cook Time
25 mins

serving size 6 + macros: 2V, 1P, 1C, 1F

Servings: 6
  • 6 cassava flour rolls [see recipe]* OR 6 grain-free dinner rolls [of choice i.e. Simple Mills bread mix]
  • 1 tsp oil [of choice]
  • 4 spicy pre-cooked chicken sausage links [of choice, sliced]
  • 1 small yellow onion [thinly sliced]
  • 3 large zucchini squash
  • 2 cloves garlic [minced]
  • 1/2 tsp Italian seasoning
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 cup shredded DF mozzarella "cheese" [of choice i.e. Violife or SoDelicious]
  • 2 cups tomato sauce [no sugar added]
  • 1/4 cup fresh basil [optional, chopped]
  1. Prepare cassava flour rolls [if using].
  2. Preheat oven to 400°F [if not already pre-heated].
  3. Next, heat oil in a large, oven-safe skillet over medium heat.
  4. Add chicken sausage and onions and sauté for approximately 3-4 minutes, or until sausage is lightly browned and onions are tender. Transfer to a plate and set aside.
  5. Then, create zucchini "noodles" by either using a spiralizer, slicing the zucchini into thin strips with a knife OR peeling with vegetable peeler.
  6. Add zucchini, garlic, Italian seasoning, salt and pepper to the skillet and sauté for approximately 8-10 minutes, or until zucchini is tender and cooked to preference.
  7. Then, add tomato sauce, 1/2 cup "cheese", sausage and onions to the skillet and stir.
  8. Top mixture with remaining 1/2 cup "cheese", place skillet in oven and bake for 10-15 minutes, or until "cheese" is melted and sauce is bubbly.
  9. Divide into serving bowls, top with fresh basil [if desired] and serve with a dinner roll. Enjoy while hot!
Recipe Notes

Vegetarian version: substitute 8 oz tempeh [crumbled] and 3 portobello mushrooms [chopped] for chicken in step 4.