Farmer’s Market Thursday: Baked Zucchini Spaghetti

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Mozzarella. Abbreviated most lovably as “mootz” and most notably sung in an Italian melody as “moots-ah-rell” at my grandparents’ house. The best pizza I ever had was on the Amalfi coast (in Italy)…. a thin crusted pizza baked simply with slices of mozzarella cheese over a blank canvas of tomato sauce, topped with drizzles of olive oil, salt, pepper and basil. So good – can someone teleport me there right now?

Since I can’t get to Italy right now, I’ll have to make something mozzarella-y in my apartment and pretend. To my delight, the Farmer’s Market yesterday had a beautiful ball of fresh mozzarella, made at a local farm. How could I not grab it? Mozzarella cheese is so inviting – it looks like a mini pillow.

I decided to melt it. On top of spaghetti. Baked spaghetti! I chopped up the cheese into little cubes, layered it on top of a bowl of turkey bolognese zucchini pasta, broiled it for a few minutes, and loved every second of my life while I devoured it. Yum. Best part? I used an aluminum foil baking bowl, so no plates to clean.

Enjoy this one when you’re having a bad day and need a pick-me-up. It certainly tastes like comfort food – without the heavy calories, carb, and fat content!

Baked Zucchini Spaghetti (Turkey) Bolognese

Serving size: 3
Time to prepare: 5-7 minutes
Time to cook: 25-30 minutes


  • 1 mozzarella cheese ball, chopped into 1 cup of small “chunks” or 1 cup shredded mozzarella cheese
  • All of the ingredients from Bikini Bolognese
  • 3 baking bowls (pictured below)


Put the oven to broil.

Cook Bikini Bolognese, according to the recipe. Once the zucchini is cooked, divide Bikini Bolognese among the baking bowls.


Top each bowl with even amounts of mozzarella cheese.


Put in the oven for 3 minutes, monitoring to make sure the cheese melts but does not burn. If there is a faint browning, it’s done!





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