I’ve been making a ton of Zoodles lately, just because it’s so easy to grill some chicken or shrimp in the summer months and just toss it in with the zucchini noodles. But it’s a bit cold for grilling and I felt like switching things up, and since the only veggies I had on-hand were zucchini (of course), tomato and onion….I decided to toss them together in a casserole. The result was ahhh-mazing. So good, in fact, that my veggie-hating 2 year-old had 3 big helpings. Must’ve been all the butter. But butter is a clean food, my friends. Do NOT fear the butter!!

Okay, here’s the recipe.

Ingredients
Prep Time: 20 Minutes. Cook Time: 55 Minutes.
Serves 4.

2 Medium-Sized Zucchini, Sliced into rounds.
2 Large Tomatoes, Sliced (I just pulled some from the garden)
1/8 Cup Onion, Finely Chopped
2 Cloves Garlic, Minced
1 Teaspoon Fresh Oregano, Finely Chopped
1 Teaspoon Fresh Basil, Finely Chopped
1 1/2 Cups Cheddar Cheese, Shredded or Grated
1/3 Cup Parmesan Cheese, Grated
3/4 Cup Gluten Free Bread Crumbs (I used Gutino, which you can find at Whole Foods, Target or even Big Lots)
Salt & Pepper to Taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Enjoy!

Okay, onto it.

This recipe is a bit involved. I typically keep my meals quick and easy because I’m a busy, working mom. But occasionally, I feel like I deserve a little something special. This is one of those special meals.

Zoodles with Butternut Squash & Rosemary Cream Sauce
Prep Time: 10 Minutes Cook Time: 1 Hour
Serves 4-6

Ingredients:
1 Butternut Squash, Medium-sized
3 Tablespoons Ghee ((or Coconut Oil for Paleo))
1 Onion, Medium-sized, Chopped
2 Cloves of Garlic, Minced
3-4 Large Zucchini, Spiralized (I prefer the thicker setting on the Veggetti, like fettuccine)
1 Pound Mushrooms, Chopped. (Shitake or Baby Bella are good)
2 Tbsp Fresh Rosemary, Finely Chopped
1 Cup Coconut Milk (Full-Fat only)
1/2 Cup Chicken Broth (I use my own bone broth!)
Salt & Black Pepper to Taste

Directions:

1. Preheat oven to 375 degrees F.
2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and lay butternut squash (flesh-side down).
3. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once it’s fully cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add flesh to a blender.
4. Add 1 tablespoon of coconut oil or ghee to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes, until onion is translucent.
5. Next, add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to the blender with the squash. Blend until smooth.
6. Add the remaining tablespoon of coconut oil/ghee to a large pan. Add the mushrooms and saute for about 2 minutes, until they are just starting to brown. Then add the zoodles and cook for about 3 minutes, until almost tender. Add the sauce to the pan and continue to cook until sauce is hot and zoodles are tender.

Add salt & pepper to taste and serve hot.

Enjoy!