FRENCH ONION ZOODLE BAKE #vegetarian #healthy

FRENCH ONION ZOODLE BAKE #vegetarian #healthy

French Onion Zoodle Bake has every one of the kinds of the exemplary French soup, however with a solid, generous bend!

Anyway, in the event that you have a touch of Leap Year Day learning in your ol' head, drop me a remark beneath. I need to know. Meanwhile, we should talk zoodles. 2016 has ended up being the time of the zoodle. You can't stroll down a basic food item path without seeing signs for zoodled sweet potatoes, turnips, parsnips, peppers, and zucchini.

I believe it's extraordinary that individuals are observing vegetables to be increasingly intelligent on the grounds that I do have faith in parity. Presently, on the off chance that we could just zoodle some singed chicken. Simply joking. Perhaps. In any case, discussing balance, this French Onion Zoodle Bake is the ideal ying and yang with regards to comfort-sound nourishment. I worship, in reality hunger for French onion soup. It's my second most loved soup with tomato being the first in the event that you were kicking the bucket to know.


FRENCH ONION ZOODLE BAKE #vegetarian #healthy


  • 2 1/2 cups zucchini noodles (or two medium sized zucchinis)
  • 1 small yellow onion, sliced thinly
  • 1 teaspoon granulated sugar
  • 1 teaspoon fresh thyme, chopped (+ more for garnish)
  • 2 tablespoons unsalted butter
  • 1/4 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup fontina cheese, grated
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook for a few minutes. Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes. Add beef broth and cook until onions are golden brown about 12 minutes. Make sure to stir occasionally to keep the onions from burning.
  3. Next, spray an 5 X 8 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and garnish top with Fontina cheese. Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slighlty before serving. Garnish with fresh thyme if desired. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving. Enjoy!

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