Baked Zucchini Ziti | Easy Low – Carb Zucchini Baked Ziti| Baked Zucchini With Mozzarella And Tomato

This Baked Zucchini Ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan ton cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavour.
Baked Zucchini with Mozzarella and Tomatoes is a light and easy side dish and makes a perfect addition to your summer dinners.
Pasta is just so crave-able and this zucchini hack for ziti makes the best guilt-free option. You still get plenty of meaty sauce and melty cheese, all while staying gluten-free. It’s a miracle dish!

Ingredients:
– 1 tbsp olive oil
– 1 large onion, chopped
– 4 garlic cloves, minced
– 1/4 tsp red pepper flakes
– 1 lb/450g ground beef
– salt
– freshly ground black pepper
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1.7 lb/ 800g chopped tomatoes
– 4 large zucchini, sliced
– 2 tbsp. thinly sliced basil, plus more for garnish
– 1.3 lb/600g mozzarella cheese
– 2 cups shredded mozzarella
– 1/2 cup freshly grated parmesan

Instructions:
Preheat oven to 375°f/190°C. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Cook until no longer pink, 6 minutes.

Return saucepan over medium heat and add tomato paste and oregano. Cook for 2 minutes more, until slightly darkened. Add chopped tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavours have melded, 10 to 15 minutes. Remove from heat and stir in zucchini and basil and season again with salt and pepper.

In a large baking dish, place half the zucchini in an even layer. Dollop all over with half the mozzarella, and sprinkle with half the shredded mozzarella and Parmesan. Add rest of zucchini in an even layer on top, and top with remaining cheeses.

Bake until cheese is melty and zucchini is tender, 25 minutes. Garnish with basil before serving.

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