Add an extra crunch to your zoodles with Chedz crumbs sprinkled on top or mixed in. This is a simple, 10-minute recipe that you can easily adapt with other ingredients to your taste. Keep it entirely gluten-free with our gluten-free Chedz!
Olive Oil & Garlic Zoodles with Chedz - Courtesy of Susan Hall
2ZuchinnisIf store bought; 1 package of zuchinni veggie spirals. We use 2 zuchinnis with a spiralizer.
If you are making your own zoodles:
1. After spiralizing the zuchinnis, place zoodles in a collander over a large bowl. Sprinkle the zoodles with salt and let it sit for 30 minutes to allow the salt to draw out water.
2. Once zoodles are squeezed, dab them with paper towels if needed and set them on paper towels while you prepare the sauce.
If you are using a frozen package of zoodles, steam frozen zucchini noodles over medium heat until al dente, about 5 minutes. Remove to a colander and drain well.
Crush 1-2 ounces of Chedz to resemble crumbs by using a rolling pin, food processor or Magic Bullet. Set aside.
Add olive oil to warm skillet. Sauté garlic until fragrant, about one minute being careful not to burn it.
Add in drained zucchini and toss to coat. Season well with salt and pepper to taste. Add crushed red pepper flakes if using.
Sprinkle in grated parmesan cheese if desired. Add Chedz crumbs and stir. Alternatively, you can serve the zoodles on a plate and add Chedz crumbs on top. Mixing in the Chedz crumbs wil result in softer crumbs.
Other ingredient options: tomatoes, parsley, bell peppers, mushrooms, onions. Throw in your favorite vegetables! ENJOY!
Spray 8x8 square baking dish with nonstick spray and spread Chedz evenly over bottom
Next layer chicken evenly over Chedz, salt and pepper to taste
Mix condensed soup with milk and pour over chicken and Chedz
Slice grape tomatoes in half
Next place sliced tomatoes cut side up evenly over chicken mixture, then cover with shredded cheeses
Sprinkle Canadian bacon pieces on top
You can cover the casserole at this point and refrigerate for up to 4 days and heat and eat later
Bake at 350 degrees for 30 minutes covered with tin foil then turn oven up to 450 degrees and bake uncovered for 15 more minutes or until brown and bubbly
Dish tastes great with a side Chedz Wedge Salad and a crisp sparkling wine....ENJOY