Side Dish

Summer Squash Noodle Nests

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Summer Squash Noodle Nests

The best way to eat zoodles!
Zucchini & yellow squash noodles filled with cheese!

If you even mention zoodles around me, I’m probably going to tell you about this recipe! This has been my go-to summer side dish for the last few summers. It’s quick and easy, healthyish and delicious!
 
The original recipe I’ve adapted this from called for zucchini and yellow squash. I think they’re both equally delicious and it makes for a pretty presentation. It’s totally fine if you only have zucchini or only have yellow squash. Summer squash is a general term that includes a variety ofsquash harvested during the summer months. Common summer squash include zucchini, yellow squash, pattypan, etc. 
 
If you don’t have a vegetable spiralizer, this recipe may convince you to buy one! It’s that good. There are lots of spiralizers on the market – some are handheld, some suction to your counter and crank away. Either version works great for this recipe. 
 
I’ve seen both fresh and frozen spiralized zucchini (along with other vegetables) available in grocery stores lately, so finding zoodles shouldn’t be too difficult. It’s much cheaper to make your own, but it’s nice to have options. I’ve never used the frozen version, but would recommend the fresh, refrigerated version. 
 
Once you have your squash noodles, you’ll create little ‘nests’ in a baking dish sprayed with cooking spray. Make however many nests as you’d like servings. Then drizzle with olive oil and sprinkle generously with salt and pepper. This will ensure your noodles get roasted and crispy instead of mushy. 
 
Then, you fill these little nests with a delicious cheesy mixture. Ricotta cheese lasts in your fridge for a while, making it easy to keep on hand. Mix it with freshly grated parmesan cheese.
 
In the summertime, I add fresh basil, but have used dried basil when fresh wasn’t available and it worked well. I’ve also cheated and used garlic powder which wasn’t as good but works in a pinch. 
 
Then pop these into the broiler for 8-10 minutes or until the cheese is toasted and starting to brown in spots. Everyone’s broiler is different, start checking your broiler around 6 minutes.
 
Use a spatula to lift out of the pan and place on a plate. The zucchini and yellow squash should be a little bit crunchy and roasted and the cheese filling should be warm and melty.
 
These noodle nests pair really well with a protein, fresh from the grill, for a perfect late summer/early fall meal! Enjoy!
 

Adapted from a recipe by Eating Well.

Zucchini Noodle Nests
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Summer Squash Noodle Nests

My favorite way to eat summer squash! Spiralized zucchini and yellow squash filled with cheese then toasted up under the broiler!

Course Side Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1/2 cup ricotta cheese, whole milk
  • 1/4 cup parmesan cheese, freshly grated
  • 1 clove carlic, minced
  • 2 TBS fresh basil, minced
  • 1 zucchini
  • 1 yellow squash
  • 1-2 TBS olive oil
  • salt and pepper to taste
  • cooking spray

Instructions

  1. In a medium bowl, mix together the ricotta cheese, parmesan cheese, minced garlic, and basil. Add a pinch of salt and pepper to taste and set aside.

  2. Spiralize the zucchini and yellow squash.

  3. Spray a baking dish with cooking spray.

  4. Gently form 4 equal sized nests of zucchini and squash noodles in your baking dish, leaving a spot in the center to fill with cheese.

  5. Drizzle the nests with olive oil and sprinkle with salt and pepper.

  6. Distribute the cheese mixture equally among the 4 nests, filling the center of each nest.

  7. Place the baking dish in the broiler for 8-10 minutes or until cheese is browned in spots. Serve warm.

Recipe Notes

Everyone's broiler is different, start checking your baking dish around 6 minutes. 

 

Additional late summer recipes you may enjoy from The Burnt Salad: 

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