Zucchini Noodle Bake with Creamy Cauliflower Sauce
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • 3-4 Large zucchinis
  • Cherry or grape tomatoes
  • Capers
  • Salt and pepper to taste
  • 1-2 Tbs. Olive oil
  • 1 large clove garlic, minced
Cauliflower Sauce (Recipe adapted from Pinch of Yum)
  • 3 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups vegetable broth or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste)
  • ½ cup parmesan cheese (optional)
  1. First, create the cauliflower sauce (click here to see original recipe). Saute the minced garlic gloves in the butter on a skillet over low heat. Be careful not to burn, or it will taste bitter. Once the garlic has softened, pour the butter/garlic mixture directly into a blender or food processor.
  2. ring the water or broth to a boil in a large pot. Add the cauliflower florets and cook until soft, about 10 minutes. Use a slotted spoon to transfer cauliflower to the blender or food processor. Add salt, pepper, milk and parmesan cheese. Begin to blend the mixture until completely smooth. If you like a thinner sauce, add small amounts of the cauliflower cooking liquid to thin. Taste, and add more salt and pepper if you prefer. Set aside.
  3. Preheat oven to 400 ° F. Using a vegetable spiral slicer (I use this one and love it!), cut your zucchinis into noodle shapes. Place the zucchini noodles in a skillet on medium heat. Cover lightly in olive oil, and season with a pinch of salt and pepper. Add minced garlic, and cook for several minutes, until the zucchini has softened slightly. Don’t cook too long, you don’t want the zucchini to get mushy! Turn the skillet off and set aside.
  4. Add the cooked zucchini to a small casserole dish. Add grape or cherry tomatoes and capers and toss together. Add however much you’d like!
  5. Cover the zucchini in cauliflower sauce. You will have plenty of sauce leftover, I used about half. The leftover sauce is fantastic on a wide variety of dishes and freezes well. Toss the zucchini noodles in the sauce, and cover with a thin layer of parmesan cheese.
  6. Place in preheated oven uncovered for about 20-25 minutes, until the sauce is bubbling. Turn on the broiler for several minutes to achieve a nice golden top. Remove from the oven, allow to cool for several minutes and enjoy!
Recipe by Soap Queen at https://www.soapqueen.com/recipes/zucchini-noodle-bake-with-creamy-cauliflower-sauce/