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Baked Zucchini Pasta

A creamy and comforting baked zucchini pasta dish that combines fresh garden vegetables, melty cheese, and perfectly cooked pasta, making it a healthy weeknight dinner option.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil Enhances flavor and helps to sauté vegetables.
  • 2 cloves garlic Adds a fragrant and savory base to the dish.
  • 1 medium onion or shallot Provides sweetness and depth of flavor.
  • 2 medium zucchini The star of the recipe, adding texture and moisture.
  • 1 teaspoon oregano Infuses an aromatic, herbal note that complements zucchini.
  • 1 teaspoon salt Enhances all the flavors in the dish.
  • 1/2 teaspoon hot pepper flakes Adds a subtle heat for extra spice.
  • 1/4 cup fresh mint leaves Contributes a bright and refreshing flavor.
Sauce Ingredients
  • 1/2 cup parmigiano Adds a rich, nutty taste and creamy texture.
  • 1/2 cup cream Creates a luxurious, smooth sauce that binds the dish.
Pasta Ingredients
  • 8 ounces cooked pasta Serves as the base of the dish, providing heartiness.
  • 1 cup shredded mozzarella Melts beautifully on top for a gooey finish.
  • 1/4 cup freshly grated parmigiano For an additional sprinkle of flavor before serving.
  • 1/4 cup finely chopped parsley Adds a fresh garnish for color and taste.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large frying pan, heat olive oil and add minced garlic and finely chopped onion or shallot, cooking over medium-high heat for 2 to 3 minutes until fragrant.
  3. Incorporate the chopped zucchini, oregano, salt, hot pepper flakes, and mint leaves if using. Cook for 5 to 8 minutes, stirring often until the zucchini is tender.
  4. Remove the garlic clove from the mixture and discard it.
Making the Sauce
  1. In a blender or food processor, combine two-thirds of the zucchini mixture with 2 to 3 tablespoons of olive oil. Blend until smooth.
  2. Add parmigiano and cream to the blender, blending again until the mixture is creamy and well combined.
Assembly and Baking
  1. Mix the creamy sauce with the cooked al dente pasta and the remaining sautéed zucchini to ensure even distribution.
  2. Pour the combined pasta mixture into a medium-sized baking dish evenly.
  3. Top the pasta with shredded mozzarella and an extra sprinkle of parmigiano for a cheesy finish.
  4. Cook in the preheated oven for 5 to 8 minutes, or until the cheese is bubbly and golden brown.
  5. Once baked, sprinkle finely chopped parsley on top and enjoy your delicious dish!

Notes

To maximize flavor, consider using seasonal zucchini for the freshest taste. Always cook the zucchini until it’s just tender, and you can add a splash of lemon juice just before serving for brightness.