Cheesy Zucchini Marinara Bake
Roasted Mushrooms
Ingredients
- 4 zucchini, unpeeled and shredded
- ½ tsp kosher salt
- 2 large eggs, lightly beaten
- 2 cups shredded whole-milk mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese
- 1 lb plant-based ground beef
- 1 Tbsp minced garlic
- 1½ cups marinara sauce
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400°F. Place shredded zucchini in a strainer; sprinkle with salt, and drain 10 minutes. Squeeze zucchini dry using paper towels.
- Combine zucchini, eggs, ¾ cup mozzarella, and Parmesan. Press into a lightly greased 13- x 9-inch baking dish. Bake 20 minutes.
- Meanwhile, cook plant-based beef and garlic in a large nonstick skillet coated with cooking spray over medium-high heat until browned and crumbly. Add marinara sauce and Italian seasoning; cook 1 minute. Spoon over partially-baked zucchini. Top with 1¼ cups mozzarella.
- Bake 20 minutes or until browned and bubbly.
Side Dish Ingredients
- 3 (8-oz) pkg baby portobello mushrooms
- 3 Tbsp olive oil
- 1 Tbsp chopped fresh rosemary (or use thyme)
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together mushrooms, oil, and rosemary on a foil-lined rimmed baking sheet; spread in a single layer. Sprinkle with salt and pepper. Roast 8 to 12 minutes or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
381
|
85
|
466
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 16 | 5 | 21 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 915 | 87 | 1002 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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