To me, sapodilla tastes almost like caramel flan. This smoothie becomes a tasty beverage with a range of textures thanks to the strawberries and chocolate almond milk.
| Prep Time: | 30 mins |
| Cook Time: | 37 mins |
| Total Time: | 1 hr 7 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup avocado oil
- ½ cup butter
- 3 cloves garlic, minced, or more to taste
- 2 zucchini
- 1 large head broccoli, broken into florets
- 10 mushrooms, stemmed and sliced, or more to taste
- 6 mini bell peppers, sliced
- 15 leaves basil, or to taste, divided
- 1 large tomato, diced
- ¼ cup tomato sauce
- ½ teaspoon oregano, or to taste
- salt and ground black pepper to taste
- 10 slices fresh mozzarella cheese, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking pan with avocado oil.
- Melt butter in a skillet over medium heat, about 2 minutes. Stir in garlic.
- Cut zucchini into noodle shapes with a spiralizer.
- Combine zucchini noodles, broccoli, mushrooms, bell peppers, and half of the basil leaves in a large bowl. Stir in butter mixture until well combined.
- Pour vegetable mixture into the prepared baking pan; layer on tomatoes. Top with tomato sauce, oregano, salt, and pepper. Arrange remaining basil leaves in the pan; layer on mozzarella cheese. Cover with aluminum foil.
- Bake in the preheated oven until cheese is just melted, 20 to 30 minutes. Remove aluminum foil with an oven mitt or heatproof gloves. Continue baking until vegetables are tender and cheese is bubbly, 15 to 30 minutes more.
- I love garlic and use a lot, so if you’re not a garlic lover use 2 cloves instead of 4.
- Olive oil can be substituted for avocado oil if desired.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 211 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I added cauliflower, carrots and bread crumbs, and tossed all the veggies and garlic with 2 tablespoons avacado oil. And topped with tomatoes, bread crumbs and cheese. I baked covered for 20 minutes, and 15 more uncovered at 400. It was great. I also salted and drained the zoodles to remove excess liquid.
Changes made: Omitted butter and sauteing garlic. No tomato sauce since I don’t care for it. Stirred in all veggies and garlic with some olive oil in large bowl. Added sage in addition to oregano, Covered with foil, baked for 20 mins at 400 but I think that’s too high. Veggies were already done. Added cheese and tomato and baked at lower temp for 10 mins. I didn’t have a problem at all with too much liquid. Tasted pretty good! Will not cook so long at such a high temp next time and might even add some cauliflower and carrots,
Ingredients and instructions are a bit sparse. Easy to make but lacking in caloric value and taste.
I am the poster of this recipe. I tweeked this just a little. Firstly I omitted the butter step, I just added the garlic into the bowl I mixed the veggies in. Second after letting the zucchini set and sweat I roasted it in a single layer on parchment paper, makes the prep time longer but eliminates some of the liquid. I didn’t have enough broccoli so I added cauliflower that I also roasted before adding to the bake. I had left over chicken so I added that as well. I left the tomato out until the very last minute, they were in the oven only long enough to take the chill off them. Oh and I added parm Cheese into the veggies. The end result was a nice casserole. Still a little soupy but not as much as the first time I made this. Next time I think I will bake without covering at all, and add the cheese about half way through the bake time.
great zoodle recipe. didn’t have any tomatoes or tomato sauce so I substituted about 3/4 cup of spicey salsa. Also added lb of soy burger to make it look meaty. This turned out great, thanks for the recipe…