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)

Here's a great suggestion from Skinny Noodles fan Mary: Omit the potatoes and use 1-1/2 tsp Stevia in the Raw instead of the brown sugar to reduce to 162 calories and 7g carbs per serving!

Click package to shop Skinny Noodles Shirataki Macaroni
Skinny Noodles Macaroni