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French Onion Zoodle Bake

  • 10 min
    Prep Time
  • 50 min
    Total Time
  • 4 people
  • 443 per 1 serving


  • 3 large zucchini, spiralized
  • 2 tablespoons extra virgin olive oil
  • 2 large yellow onion, thinly sliced
  • 1/4 cup dry sherry
  • 2 teaspoons fresh thyme leaves
  • 2 cups Pacific Foods™ Organic Creamy Butternut Squash Soup
  • 4 ounces cream cheese
  • 1 1/2 cups shredded fontina cheese


  • Step 1

    Lay zucchini noodles on a clean kitchen towel. Sprinkle generously with kosher salt and set aside. 

  • Step 2

    Preheat oven to 400°F. Warm the olive oil in a Dutch oven or large cast iron skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized and jammy, about 20 minutes. Increase heat to medium high, stir in sherry and thyme and simmer until completely reduced, about 5 minutes. Add the soup and cream cheese to the onion mixture and stir until the cream cheese is melted. 

  • Step 3

    Squeeze as much moisture as possible out of the zucchini noodles, and stir them into the onion mixture. Top with the shredded cheese, and transfer to the oven. Bake uncovered until bubbly and golden, 20 to 25 minutes. Serve with extra thyme, if desired.

Calories 443
Total Fat 30 g
Sat. Fat 14.4 g
Trans Fat 0 g
Cholesterol 78 mg
Sodium 701 mg
Total Carb 25 g
Dietary Fiber 5 g
Sugar 13 g
Protein 17 g
Vitamin D 2 %DV
Calcium 25 %DV
Iron 10 %DV
Potassium 20 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.