megaklion.blogg.se - Roasted zoodles

#Roasted zoodles how to#
#Roasted zoodles skin#

Add zoodles and remaining teaspoon Garlic Pepper Seasoning. Top with fresh basil leaves and serve over fresh raw zoodles or cooked spaghetti. In large skillet, heat remaining 1 tablespoon Roasted Garlic Infused Oil over medium-high heat.Spiralize zucchini into noodles/zoodles.Remove Foil and bake another 10-15 minutes or until cheese begins to brown. End with tomato sauce, grated mozzarella, Parmesan and sliced mozzarella (sliced mozzarella is only for the top exposed layer). In the mean time, heat 1 tbsp oil in a large pan over medium heat.

#Roasted zoodles how to#

You should have ~ 1 cup of tomato sauce remaining for the final layer. How to make Zucchini Noodles with Simple Roasted Tomato Sauce - prep & cook time, serving size, nutritional info, ingredients. Top with ¾ cup pasta sauce and top with ⅓ of shredded mozzarella & ⅓ of Parmesan. Spoon ½ cup pasta/tomato sauce into a 13" x 9" baking dish. Bake ~ 30-40 minutes (turning once) or until brown & tender. Line a baking sheet with foil or parchment paper (I like. Place eggplant on baking sheet (~ 1" between slices). Drizzle with oil, sprinkle with salt and any desired spices and toss with your hands.

Make eggplant: Dip peeled & sliced eggplant into a shallow dish of beaten raw eggs and immediately dip into a shallow dish of breadcrumbs.

Line a baking sheet with aluminum foil and lightly spray or oil. Instructions Preheat the oven to 375F In a large bowl, whisk together the eggs, ricotta, baking powder and a lot of black pepper. Properly roasted eggplant tastes like candy to me - make sure it's cooked all the way or you will not have as good of an eggplant parmesan. Don't be afraid to get rid of some random cheese hanging out in your 'fridge!Ĭaveat! Eggplant Parmesan isn't the fastest dinner to make but it's worth it. I wanted more cheese the next day when I warmed it up and threw on some feta that we had leftover - it was DELICIOUS. The bigger ones work best for this recipe but any eggplant will do.Īlmost done cooking and cheese isn't browning fast enough and ready to eat? Put the oven on a low broil and cook ~ 2-6 minutes, checking occasionally to make sure it's not burning. In this collection of 43 best zoodles and zucchini noodle recipes, you'll find everything from zucchini noodle pasta and zucchini noodles with shrimp, to zucchini noodles with pesto. Pre-roasting the eggplant like in this recipe ensures tender sweet eggplant parmesan.

#Roasted zoodles skin#

I leave the skin on but you can certainly take it off. Pictured below is a bunch of different kinds of local eggplant, but any eggplant at the grocery store will do. I also added some chopped bacon and toasted panko breadcrumbs but even without them this is so tasty. Wanna "flavor up" the sauce? Add sliced pepperoncini, capers, olives, or artichoke hearts. This recipe makes enough for 6 so freeze a couple portions for later if you don't want to eat leftovers. I'll eat it with pasta in the fall and winter and zoodles all summer long. Serve eggplant parmesan over zoodles or pasta depending on your day, mood, and season.