If you couldn’t tell I’m on a bit of a zoodle kick lately! Ever since I got my spiralizer, I’ve been using it like crazy! Judd and I swore to eat healthier this year so over the last few weeks I’ve been researching healthier meals to make. I came across this vegan casserole dish and ran it by the man of the house. This Zoodle Basil Casserole by Keepin It Kind is what’s on the menu tonight!
1.5 lbs Zucchini, Spiralized
1/3 Cup Thinly Sliced Basil
4 tbps Butter
3/4 tsp Sea Salt
1/2 Cup Panko Breadcrumbs
1 tbsp Nutritional Yeast Flakes
1 Clove Garlic
Pinch of Salt
Preheat oven to 400 degrees. Grease casserole dish. Spiralize zucchini and add them to a bowl with basil, butter, salt and pepper. Spread zucchini mixture in casserole dish. Cover with foil and bake for 20 minutes.
To make breadcrumb topping, mix together panko, butter, nutritional flakes, garlic and salt in a small bowl. Remove and spread breadcrumb topping on top and continue to cook for 10-15 minutes.
Drumroll for the final product…
The verdict: This zucchini noodle basil casserole was a huge hit! It was very healthy and full of flavor. There are a few things I am going to revise for the next time I make this. I plan to put it in a smaller casserole dish so I can have the zucchini noodles stacked more. Also, I would also like to add in some onions. I love onions and I feel like that would add something different to this recipe.