Skinny Veggie Casserole

Created by Sawako, the Konnyaku Queen

Skinny Veggie Casserole with shirataki noodlesMakes 4 servings


2 medium potatoes, peeled and diced
6 medium brown mushrooms, sliced
1 large zucchini, sliced
1 medium red pepper, seeds removed and diced
1 clove garlic, finely chopped
2 tsp salt or to taste
1 Tbsp brown sugar
Dash of black pepper, herb of your choice (oregano, Italian herb mix, etc.)
1 8 oz package Skinny Noodles Shirataki Macaroni, rinsed and drained well
2 eggs, beaten
½ C shredded mozzarella cheese
1 Tbsp olive oil


Heat oven to 400° F.

In a large frying pan, heat half of the olive oil, add all vegetables, salt, pepper, herbs, brown sugar and sauté until potatoes are cooked. Coat a medium size casserole pan with olive oil. Arrange Skinny Macaroni Noodles inside the pan, add cooked veggies. Add beaten egg and work into the macaroni/veggie mixture. Top with shredded cheese and bake in the oven for 20 minutes. Serve hot.

Per Serving: 229 calories, 10g fat, 111mg cholesterol, 23g carbohydrates, 4g fiber, 13g protein (WW Points Plus: 6)

Click package to shop Skinny Noodles Shirataki Macaroni
Skinny Noodles Macaroni

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What They're Saying

  • Had my first bag of the low carb angel hair pasta. It was pretty darn good (even my picky, carb-loving boyfriend said it was good!)...Overall a great success and it was the perfect day for it to come in since the rest of the family had spaghetti, for once I didn't feel left out. Thanks so much! - Jody, Glenn Dale, MD
  • Unbelievable. These are delicious, and as a diabetic, I'm thrilled I can start eating loads of pasta again. Regular folks will love it too...guilt-free pasta. Wow. This stuff isn't exactly like regular pasta, but it's pretty darn close...Try it in soups, and with marinara sauce. - Robert, Hollywood, CA

Skinny Noodles Preparation