Tuesday, May 17, 2016
French Onion Zoodle Bake-
The weather was horrible when we got back to NY. Rain, cold and only in the upper 40's most days. I wanted something warm and this recipe sounded good.
I pinned it and when I went back to get the recipe and directions the site was down. When you have been cooking as long as I have this didn't phase me. I knew I didn't want mushy noodles so I didn't precook them. The onion- I figured the best way to cook was to caramelize them. I knew what the other ingredients were but didn't know the amount so I just added what I thought would work.
2 1/2 cups zucchini noodles
1 large yellow onion, sliced thinly
1 teaspoon granulated sugar
1 teaspoon olive oil
1 teaspoon butter
1/4 cup beef broth
2 teaspoons Worcestershire sauce
1 cup mozzarella , grated
Wash and dry the zucchini. The one I used was large so it was no problem getting 2 1/2 cups.
Spiralize the zucchini. If you don't have a spiralizer THIS link will explain how to turn your veggies into noodles without the machine.
Once you spiralize the zucchini place the noodles aside to use later.
Preheat oven to 400 degrees.
In a medium skillet add the olive oil and butter. Heat on medium to high until the oil starts to simmer. Continue to
caramelize the onion. If you need help on how to caramelize onions this site has lots of informative photos.
Once the onions are cooked add beef broth and Worcestershire sauce.
Prepare a small baking dish with non stick cooking spray.
In a large bowl combine the noodles and the onion mixture. Mix well.
Pour into the prepared dish and top with mozzarella.
Bake for 20-25 minutes.
Remove from the oven and cool slightly before serving.
This is a fantastic recipe. It's low carb, gluten free .
I wanted to note that zucchini does contain water. There might be some in the dish after baking but it does not affect the taste .