Zucchini Noodle Casserole

Ingredients and Weight:

• 2 large zucchinis (1 pound)
• 1 large yellow squash (1 pound)
• 1 large red bell pepper (1 pound)
• 1 onion (1 pound)
• 3 cloves garlic (5 grams)
• 1 cup shredded sharp cheddar cheese (100 grams)
• 1 cup shredded Monterey Jack cheese (100 grams)
• 1/2 cup Italian bread crumbs (50 grams)
• 1/4 cup chopped fresh basil (5 grams)
• 1/4 cup olive oil (60 milliliters)
• 1 teaspoon salt (5 grams)
• 1/2 teaspoon black pepper (2.5 grams)

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Using a spiralizer or mandoline, create zucchini and squash noodles.
3. In a large skillet, heat olive oil over medium heat.
4. Add bell pepper, onion, and garlic. Sauté for 5 minutes, or until softened.
5. Stir in zucchini and squash noodles. Cook for 5-7 minutes, or until noodles are tender.
6. Season with salt and black pepper to taste.
7. Spread noodle mixture evenly into a greased 9x13 inch baking dish.
8. In a small bowl, combine shredded cheese, bread crumbs, and basil.
9. Sprinkle topping over noodle mixture.
10. Bake for 25-30 minutes, or until cheese is melted and bubbly.

Nutritional Information:

• Calories: 250 per serving
• Carbohydrates: 35 grams
• Protein: 15 grams
• Fat: 10 grams

Dish Characteristics:

• Colorful and vibrant
• Cheesy and flavorful
• Comforting and cozy

User Comments:

• "This casserole was a hit with my family! The zucchini and squash made it feel like a healthy dish, while the cheese and bread crumbs gave it a satisfying crunch." - Sarah
• "I loved the hint of basil in the topping. It added a fresh and herbaceous flavor to the dish." - John
• "The casserole reheats well, so it's perfect for busy weeknights." - Mary
• "I used a combination of zucchini, yellow squash, and butternut squash, and it turned out great!" - Emily

Special Precautions and Tips:

• If you don't have a spiralizer, you can use a sharp knife to thinly slice the zucchini and squash.
• To avoid watery noodles, salt them and let them sit for 10 minutes before cooking. Then, squeeze out any excess moisture.
• If you don't have Italian bread crumbs, you can use regular bread crumbs or crackers that have been crushed into crumbs.
• For a vegan version, substitute plant-based milk for the cheese.