Saturday, July 16, 2016

French Onion Zoodle Bake

I've been seeing Zoodles everywhere. You know a zucchini that is spiraled and turned into a Zoodle. I have a hand gadget, but saw the KitchenAid attachment at Bed Bath & Beyond on sale online. Well of course I had to get it with my 20% off. I have a video of that baby in action-- sweet! I found this recipe online and decided to make it vegan AND use my new gadget. I really enjoyed this recipe, but next time I would double the onion in it. The ingredients below are the amount in the original recipe, so next time I'm using 2 onions. The leftovers were good, but fresh is best. The zucchini let's some liquid loose after it sits for awhile.

  • 2 1/2 cups zucchini noodles
  • 1 large sweet onion, thinly sliced
  • 1 teaspoon regular white sugar
  • 1 teaspoon dried thyme
  • 1 tablespoon butter
  • 1/4 cup Not-Beef broth
  • 2 teaspoons vegan Worcestershire sauce
  • 1 cup Daiya Provolone Style slices, diced
  • salt and pepper to taste

Preheat oven to 400F. In a cast iron skillet heated to medium, add butter to hot skillet.

Add onion to skillet and cook for a few minutes.

Add salt, pepper, sugar, Worcestershire sauce and thyme. Stir and cook for a few minutes.

Add beef broth and cook until onions are golden brown, about 20 minutes. Stir occasionally.

While the onions are cooking turn those zucchini into noodles.

Spray a 8x5 baking dish with cooking spray. In a large bowl combine, zucchini noodles, French onion mixture and most of the cheese (save some for the top.) Pour into prepared pan.

Top with the remaining cheese.

Bake 20-25 minutes, until golden brown. Allow to sit for 5-10 minutes before serving.

I served this side dish with Gardein Chick'n Less tenders.



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