Spiralized Veggie Bake

Spiralized vegetable bake

So we decided to buy a spiralizer, and the events that transpired on the night of its arrival can only be described as a…SPIRALIZER EXTRAVAGANZA! We were so excited to see the spiralizer in action that we spiralized everything in our fridge. The result? A perfect pile of raw veggie noodles… and no plans for dinner. Honestly, not a bad situation to be in for two ladies who love to cook! From this burst of enthusiasm and with a bit of rummaging through the pantry a new dish was born. Having no plans and no recipe to follow can be really fun, you get to throw together ingredients you know you love and see how they taste in new pairings. Here is the wondrous new creation born in the kitchen that night.

Spiralized veggie bake


1 can tomato paste
1/4 cup water
3 Tbsp extra virgin olive oil, divided
1 yellow onion, chopped
2 cloves of garlic, minced
2 medium zucchini, spiralized!
3 large carrots, spiralized!
1 tsp garlic powder
2 tsp basil flakes
1 tsp oregano
1/2 tsp ground black pepper
1/4 cup parmesan cheese, grated
1/4 cup light cheddar cheese, shredded

Preheat oven to 375°F. Whisk together tomato paste, 1 and 1/2 Tbsp olive oil, and water. Spread evenly in the bottom of a medium roasting pan. Evenly sprinkle onions and garlic on top of tomato paste mixture. In a large mixing bowl, whisk together all spices with the remaining oil. Toss spiralized carrot and zucchini noodles in oil mixture, coating well. Layer vegetables in roasting pan. Sprinkle parmesan and cheddar evenly over the top of the vegetables. Cover and bake for 30 minutes (if you do not have a lid for your roasting pan, foil works well). Uncover and cook for an additional 5 to 10 minutes or until cheese is browned. Serve and enjoy!



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