November 08, 2017

Cheesy Faux Pasta Bake - Cottage Cheese and Sour Cream Noodles Redone Lower Carb

Although foil lined pans don't make for 'pretty' pictures - not only is this website a 'real' cooking website and not at all about pretty pictures - but it makes it a heck of a lot easier to clean so I almost always line my pans with foil!

If you follow my website or follow me on Twitter, you'll know I've been traveling out of state every other week to help out a family member.  Arriving home every other weekend I'm then trying to play 'catch up' with piles of mail, deliveries, any cleaning, repairs, account balancing and whatnot to get done.  This week when I returned home I realized we had some sour cream and some cottage cheese that needed to be used up.  So - with those two items inspiring the choice for dinner that night, the side dish became;  Cottage Cheese and Sour Cream Noodles!  Except we try not to eat much high-carb pasta so low carb it was.

Faux Cottage Cheese and Noodles - lower carb

1 - 7 oz. pk Pasta Zero or other Shirataki Noodle (optional: or just use more zucchini instead)
2 medium zucchini - spiralized (or use all Shirataki or Pasta Zero noodles)
2 cups mild cheddar cheese
1 c sour cream
1 c cottage cheese
2 oz. cream cheese
2 T butter
1 egg
salt and pepper

Preheat oven to 350.  Spray your pan with cooking spray - a 9X13 pan works well.  Spiralize your zucchini into 'noodles' - I cut each zucchini into 3 chunks and spiralized those individually so the strands aren't quite as long.  Boil the shirataki noodles for 2 minutes in the microwave and then rinse under water for 1-2 minutes.  Drain.  Mix the cheese, sour cream, cottage cheese and cubed cream cheese.  Add melted butter, salt and pepper.  Mix and add the zucchini noodles and shirataki noodles.  Pour into the baking dish.  Sprinkle with a little more cheese on top if you wish.  Bake covered with foil for 30 minutes, uncover and continue baking about 15-20 minutes until it's bubbling, hot and golden on top.  Let cool 10 minutes to set up a bit before serving.

The two ingredients that inspired this for dinner:  USING UP COTTAGE CHEESE AND SOUR CREAM

If you don't have a spiralizer (link below) you can just julienne or cut your zucchini into small pieces - or use all Shirataki Noodles instead

Shirataki noodles - boiled for 2 minutes in the microwave and rinsed and drained

I mixed the two together, placed them into the pan and put the cheese mixture on top - OR you can mix it in.  Either way.

Ready for the oven - top with foil, bake half the time, remove the foil and finish baking golden brown.

A couple products related to this post are available through Amazon if you can't find them locally - although I found my Pasta Zero noodles at Walmart.

Shirataki 'pasta'

And if your ceramic bowls get heavy use like mine do and they have gotten a chip out of them (like mine do) then these bowls might be on your Christmas wish-list as they are on mine!

OXO Good Grips 3-pc Mixing Bowls

My favorite spiralizer EVER.  (And I've used the Pampered Chef version as well as a couple others... nope.  My heart belongs to this one!)  I found mine at TJMaxx but Amazon has them too!

OXO Good Grips 3-Blade Spiralizer with Strong Hold Suction

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