With us being Italian my husband really misses his pasta when on Keto. Luckily zoodles are a great low carb option that are super similar in texture to spaghetti. This baked alfredo is just like any other yummy pasta casserole without any of the carbs! I have a tried and true alfredo sauce that works perfectly in this recipe.
2 medium size zucchinis, zoodled
1 cup alfredo sauce
1 cup cooked chicken
1 cup broccoli florets
1/4 cup shredded mozzarella cheese
Pinch of salt
Additional add on ingredients:
Makes 2 servings (double if more than one person is eating)
Preheat your oven to 350 degrees. Heat a large frying pan over medium heat, add your zoodles with a pinch of salt and drizzle of oil olive. Cook 3-5 minutes until the zoodles have reduced down to about half. Drain any liquid in the frying pan. Then in a large bowl, toss cooked zoodles with all other ingredients. Place in a greased glass baking dish and cover. Bake covered for 20 minutes. Serve hot with fresh parsley on top, if desired.
These next photos are to give you an idea of the before and after of cooking the zoodles.
This is a great dish for Keto inclusion. I’ve often times just cooked pasta for the kids and myself while cooking zoodles for my husband. Then you can either bake together in the same dish by separating the zoodles in foil, or you can bake separately in 2 small glass baking dishes. My tip for this one, use cooked chopped bacon in place of breadcrumbs on top. This will add some really great texture, not to mention the delicious bacon flavor! The best part, you get that desired crunch on top of a casserole with no carbs. This dish is so hearty and comforting it won’t feel at all like diet food.