Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Zucchini Noodle, Feta & Thyme Bake

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The love affair with my spiralizer continues with this zucchini noodle recipe.  There’s just something that appeals to my inner child when using it!  It inspires you to have a play with vegetables too.


I made this one night just throwing ingredients into a bowl, then baked it in the oven as I wanted a quick supper dish since “Line of Duty” was about to start and I did not want any distractions.  For those in the UK, did you see it?  I was yelling at the television as if it was a sports programme and think my heart rate has only now just settled down!  




We loved this experimental dish,  but had I written down the ingredients and quantities?  Meh! No!   I originally was using a zucchini pizza base recipe with a few tweaks so had to go back to the drawing board.  Happily, it did not too long to get back to my original experimentation and I now have an assigned notebook in the kitchen for future cooking!



You could make this with cream as an additional ingredient but due to the water content of the zucchini, I found that you don’t really need it.  But add some to the dish if you want to make it extra creamy.  Or perhaps some cream cheese?   This served 2 as a main dish alone,  but it could stretch to 4 if you had a side salad or two.



Zucchini Noodle, Feta & Thyme Bake
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  1. 2 medium zucchini, trimmed and put through the spiralizer
  2. 1 onion, peeled and chopped
  3. 1 clove garlic, peeled and chopped
  4. 1 tblspn thyme (fresh is better, but dried will do)
  5. 1 egg
  6. 1/2 cup (75g) Feta cheese, crumbled
  7. 1/2 cup Parmesan (50g) cheese, grated
  8. 1 cup (112g) Mozzarella cheese, grated
  9. 2 tblspn olive oil (or coconut oil)
  10. 1/2 tspn salt
  11. 1/2 tspn black pepper
  1. Pre-heat the oven to 190C/375F degrees.
  2. After spiralizing the zucchini, place them in a colander and sprinkle with salt. Leave for 10 minutes for the moisture to be drawn out.
  3. Gently wash the noodles and pat dry with a kitchen towel.
  4. Heat the olive oil in a frying pan and add the onion and garlic. Cook on a medium heat for 3-4 minutes until soft.
  5. Add the zucchini noodles and cook for a further 4 minutes until slightly soft.
  6. Place the zucchini and onion mixture into a bowl, add the egg, cheeses and thyme. Mix well and season.
  7. Bake in the oven for 40-45 minutes until golden on top.
  8. Eat and enjoy!
  1. Nutritional Information: 1/4 of total dish - 226 Calories, 15g Fat, 16g Protein, 7g Carbs, 1g Fibre, 6g Net Carbs
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