Low-Carb Million Dollar Zoodle Spaghetti

Heat oven to 350ºF. Lightly grease an 8×8 inch baking dish.

Using a spiralizer, make zucchini noodles following manufacturer’s directions. Place zoodles in a fine mesh sieve over a bowl. If there are a lot of long pieces, trim with clean scissors or a knife.

Toss the zoodles with kosher salt and allow the zoodles to release excess moisture for about 20 minutes.

While the zucchini drains, whisk eggs, parsley, and Parmesan in a medium bowl.

Give the zoodles one last squeeze to get rid of any excess liquid.

In a medium skillet, melt butter and add the zucchini noodles. Immediately turn off the heat and add the egg mixture. Quickly toss until evenly coated and creamy. Add ricotta and cream cheese and
toss until combined and there are no chunks. Transfer the mixture to the baking dish.

Heat a medium skillet over medium heat. Add sausage and brown all over, about 5 to 8 minutes. Remove from the heat, and stir in marinara sauce. Spread mixture over the spaghetti. Add mozzarella cheese in an even layer over top.

Transfer the baking dish to the oven and bake 30–40 minutes, until cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with additional Parmesan, if desired.