Baked Zucchini Noodles with Cheese and Herbs

Farmer's Daughter: Recipes from a Mennonite Kitchen
Baked Zucchini Noodles with Cheese and Herbs
Baked Zucchini Noodles with Cheese and Herbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Lb Zucchini (4-6 small)

  • 1/4

    Cup Olive Oil

  • 3

    Garlic Cloves, minced

  • 1

    Tbsp fresh Oregano (or 1 tsp dried)

  • 1

    Tbsp fresh Parsley (or 1 tsp dried)

  • 1

    Tbsp fresh Basil, chopped (or 1 tsp dried)

  • Salt and Pepper

  • 1

    Cup fresh Tomatoes, diced

  • 1/4

    Cup Parmesan Cheese, grated

  • 1/4

    Cup Half-n-Half

Directions

Preheat oven to 400`F. With a vegetable peeler, make long strokes down zucchini to get 1/4 inch wide zucchini noodles. Place in a large bowl and drizzle with olive oil. Add garlic and herbs and toss noodles. Spread noodles onto 2 cookie sheets. Sprinkle with salt and pepper. Cover with foil and bake for 10 to 12 minutes. Place noodles in a serving bowl and toss with tomatoes, cheese and half n half. Serve immediately. Serves 4

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