Zoodle pie, my take on spaghetti pie, has become a new favorite for meal prep in our house. The simple substitution of zoodles (zucchini noodles) for regular pasta provides a big dose of veggies in a tasty and easy dish.
Since I’m just starting to get back into meal prepping again I’ve been looking for fast and fun things to make. I also wanted to try totally new meals that we’ve never had before. Zoodle pie definitely fit the bill. The prep is a little intensive, but once you get the zucchini spiralized and squeezed out the remaining steps go pretty quickly.
I’ve been making various versions of spaghetti pie for years, but for this particular recipe I took inspiration from Pioneer Woman’s Best Lasagna Ever recipe. I made the actual recipe for Christmas dinner so I knew it was already a winner. My favorite part about the recipe was using cottage cheese and eggs rather than ricotta because I think ricotta can be a little bland. The cottage cheese/egg mixture really helps hold the zoodles together well in this dish.
3 medium zucchini + 1/2 tbsp salt
32 oz. cottage cheese
1/2 c. grated Parmesan cheese, divided
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
2 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1 lb Italian turkey sausage
1 24 oz jar sugar free pasta sauce
Preheat over to 350 F.
Spiralize the zucchini and place into a colander. Sprinkle with 1/2 tbsp. salt and leave to drain for 30 minutes. Rinse gently and squeeze excess water out of zoodles. Place zoodles on a towel and roll up, gently squeezing excess water out as you roll. Set aside.
Mix the cottage cheese, eggs, 1/4 c. grated Parmesan cheese, garlic and onion powders, Italian seasoning, salt and pepper until well combined. Set aside.
Brown Italian turkey until cooked through and crumble. Mix with entire jar of pasta sauce.
Spray a 9 x 13 baking dish with cooking spray. Ladle approximately one cup of meat/sauce mixture into bottom of pan and spread evenly. Top with 1/2 of the zoodles, spread evenly. Top zoodles with 1/2 of cottage cheese mixture, spread evenly. Spread another cup of meat/sauce mixture evenly over cottage cheese mixture. Spread remaining zoodles evenly and top with the remaining cottage cheese mixture, spread evenly. Spread all remaining meat/sauce over the top. Sprinkle remaining 1/4 c. Parmesean cheese on top.
Bake uncovered for 45 minutes or until top is browned.
Water content in the zucchini may cause excess moisture in this dish. If dish looks a bit too wet after 45 minutes you can continue to bake for another 15 minutes, tenting the top with foil to prevent excess browning if necessary.
This zoodle pie is excellent right out of the oven, but for meal prepping I suggest refrigerating overnight and cutting it the next day. I found that it was easier to cut equal portions when it was chilled and firm.
What are you including in your meal prep this week?
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About the Author
Alicen Ronan is a Kansas City personal trainer, fitness coach and writer. She has been a certified personal trainer since 2009 when she decided that she wanted to help others make positive lifestyle changes. She is available for personal training and fitness coaching 7 days a week both in the Kansas City metro and virtually.
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