I used to love baked pasta. Especially the kind at the fast food Italian place down the street from where I worked. I also liked a version I made at home that was topped with biscuits in a can.
Man, I had some pretty unhealthy eating habits. Looking back, little of what I ate tasted as good as what I’m eating today. I’m grateful I discovered more unprocessed foods, a more real food way of eating. Obviously, one of my favorite things about eating this way is Zoodles, noodles made from zucchini. (There’s a great round-up post of such recipes here.)
Recently I decided I’d give it a try, putting zoodles into a baked pasta-style dish. It works so well! While it won’t cut into loaf-like slices, something that’s possible even with gluten-free pasta, it still makes a very hearty dish similar to baked pasta. I hope you’ll give this one a go. I even snuck in a little kale for good measure, but had to tell my favorite fella it was in the dish, it’s not noticeable. So if you have to be sneaky with the veggies, this recipe may be a good place to start!