It’s snowing again today. It looks pretty as it falls and I love snuggling at home in my jammies with my little crazies, sipping on hot cocoa. But, I am ready for some warmth. I think everyone around here is. With the cold weather you want to eat warm, cheesy comfort food right? Right. Aaaand gooey, melty cheese is totally appropriate if it’s on top of veggies, right? Right. So bom-shaka-laka, you’re right! You should totally make this for dinner.
So you know what I love about zoodles? They twirl. They twirl exactly like spaghetti noodles. So fun you guys!! I’m sorry if I am over-zoodling you lately, but I am loving my new toy and exploring different ways to cook veggies cut this way! I swear, it makes eating veggies a million times more fun. Worth every penny.
So I know this isn’t exactly like fedduccine alfredo, but I figured zucc noodles, creamy cheese sauce, close enough!! It’s not like the alfredo police are going to come get me. Er, unless you know something I don’t… in that case, please give me the heads up? Anyway, this is kind of a cross between a fed alfredo and a super fancy mac and cheese. Gruyere cheese is kind of my jam too. It makes errrrything amazing.
I usually make my zoodles with the smallest blade that turns them into spaghetti-like strands. I made them this way completely by accident but I love them! I mean, aren’t these the prettiest zoodles you ever did see?! Like little crunchy green ribbons of joy.
Let’s cut to the chase. Here’s how you make Zoodleccine Alfredo Bake:
Start by spiralizing your zoodles with Blade A. You can also just cut them into strips, this works too.
In a large pot or saucepan, over medium-high heat, saute the garlic in olive oil for one minute until fragrant. Then add the peppers and onions. Continue to cook until softened and golden-brown. Add the chopped spinach and salt and pepper to taste. Make sure you squeeze as much of the liquid out of the spinach as possible before adding to the pot. Cook for another minute or two, then remove from heat.
Next, add the zoodles to the pot and gently mix everything together. Once combined, place everything in your baking dish. I used a pie/quiche dish.
In a small saucepan, combine the broth and milk and bring to a low boil. Whisk in the flour. Add half of the Gruyere and all of the parm. Whisk until smooth.
Pour the cheese sauce over the veggies. Top with remaining Gruyere cheese.
Pop it in the oven for 20-25 minutes. Then broil for an additional 3 minutes, or until top is golden brown. Let sit for about 5 minutes before serving.
Recipe
Zoodleccine Alfredo Bake
Ingredients
- 1 T. olive oil
- 2 zucchini, spiralized blade A
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 5 oz. frozen chopped spinach, defrosted and water squeezed out
- 1/3 cup whole milk
- 1 cup chicken broth
- 1/8 cup all purpose flour
- 1 cup Gruyere cheese
- 1/4 cup Parmesan cheese
- 1/8 t. salt
Instructions
- Preheat oven to 350.
- Spiralize your zoodles with Blade A.
- In a large pot or saucepan, over medium-high heat, saute the garlic in olive oil for one minute until fragrant.
- Add the peppers and onions. Continue to cook until softened and golden-brown.
- Add the chopped spinach. Make sure you squeeze as much of the liquid out of the spinach as possible before adding to the pot. Cook for another minute or two, then remove from heat.
- Next, add the zoodles to the pot and gently mix everything together. Once combined, place everything in your baking dish.
- In a small saucepan over medium-high heat, combine the broth and milk and bring to a low boil. Whisk in the flour. Add half of the Gruyere and all of the parm. Whisk until smooth.
- Pour the cheese sauce over the veggies. Top with remaining Gruyere cheese.
- Bake for 20-25 minutes. Then, broil for an additional 3 minutes, or until top is golden brown. Let sit for about 5 minutes before serving.
Nutrition Info:
- Serving Size: 4
Hope you guys love it!!! xo
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