Zucchini Spaghetti Casserole


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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 111.5
  • Total Fat: 4.4 g
  • Cholesterol: 11.8 mg
  • Sodium: 466.4 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.8 g

View full nutritional breakdown of Zucchini Spaghetti Casserole calories by ingredient
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Submitted by: SUNNY1432


I tweeked the Spaghetti Casserole recipe I found on SparkPeople, using the zucchini helps bring down the calories and it's still delicious!! I tweeked the Spaghetti Casserole recipe I found on SparkPeople, using the zucchini helps bring down the calories and it's still delicious!!
Number of Servings: 15


    7 cups shredded zucchini
    1 TB Extra Virgin Olive Oil
    1/3 cup Parmesan Cheese (grated)
    1 (26 oz) Spaghetti Sauce
    1 (14.5 oz) diced tomatoes
    8 oz Nonfat Cottage Cheese
    8 oz can mushrooms
    1 onion
    1 green pepper
    2 cups Mozzarella Cheese

    I added extra seasoning such as 3 garlic cloves and basil to add to the favor.


Toss zucchini with olive oil and parmesan cheese in large bowl. Saute onion and pepper than add to sauce, tomatoes, mushrooms, and seasonings. Heat through than stir in cottage cheese and zucchini and add 1 1/2 cups of mozzarella cheese. Put in 13 x 9 pan cover and bake @ 350 for 35 minutes and than add rest of cheese and bake uncover for 10 more minutes.

Number of Servings: 15

Recipe submitted by SparkPeople user SUNNY1432.


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Member Ratings For This Recipe

  • Very good. I added ground turkey to it to add some protein. - 11/12/11

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  • Great recipe, but you have to get rid of the water from the zucchini. Shred or chop it, put it in a strainer, salt it, let stand for 15 minutes, then squeeze the water out as best you can. Time consuming but it makes it less watery. Add a little flour to thicken the sauce. Loved it! - 8/24/11

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  • I thought this was really tasty. I have a food processor (my favorite item in my kitchen) and it takes all the work out of this dish. Because of the zucchini, it is a little watery. I had 3 servings making it a filling and delicious, yet healthy meal. Leftovers were even better. - 10/27/10

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  • it was just very blah... and the shredded zucchini was not very yummy... it might be okay if you sliced the zucchini... but it was watery & blah... wasted an entire pan of food and quite a bit of time - 9/8/10

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  • Do you add whole pasta to this? - 8/29/10

    Reply from SUNNY1432 (9/6/10)
    I don't add any pasta just the zucchini.

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  • Recipe sounds really good! What's the easiest way to shred a zucchini? Any tips would be appreciated. Thanks. - 8/25/10

    Reply from SUNNY1432 (9/6/10)
    I use a hand grinding shredder but anything that doesn't shred it too small would work.

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