French Onion Zoodle Bake
This dish was so good it felt like we were eating bad! (Not). Ted and I really are fans of French onion soup so this French Onion Zoodle Bake was amazingly delicious. I served herbed pork chops with it which seemed to marry well with this dish.
2 1/2 cups zucchini noodles
1 large yellow onion, sliced thinly
1 teaspoon granulated sugar
1 teaspoon fresh thyme, chopped
1 tablespoon butter
1/4 cup beef broth
2 teaspoons Worcestershire sauce
1 cup Fontina cheese, grated
salt and pepper to taste
Preheat oven to 400 degrees.
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 20 minutes. Make sure to stir occasionally to keep the onions from burning.
Next, spray an 8X5 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 slightly before serving. Garnish with fresh thyme. 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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Original Recipe from Climbing Grier Mountain