Best 2 Zucchini Pasta Baked Recipes
Zucchini pasta baked is a delicious and healthy dish that is perfect for a quick and easy meal. It is a great way to use up leftover zucchini, and it can be made with a variety of different ingredients, so you can customize it to your own taste. Whether you are looking for a light and refreshing summer meal or a hearty and comforting winter dish, there is a zucchini pasta baked recipe out there for you.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED PASTA WITH ZUCCHINI AND MOZZARELLA
Make and share this Baked Pasta with Zucchini and Mozzarella recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large frying pan, heat oil.
- Saute Zucchini until lightly browned, about 5 minutes.
- Season with salt and pepper.
- Transfer to an oiled shallow casserole dish.
- Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
- Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
- Sprinkle with a little more salt and pepper; if desired.
- Gently mix together.
- Cover with the remaining mozzarella.
- Bake until cheese is melted and the top is slightly browned, about 15 minutes.
ZUCCHINI PASTA (BAKED)
The large yellow flower buds opened up as wide as the plant would allow first thing in the morning as the sun crept up over the ridge. It was as if to grasp all the sunshine and dew it could as it continued to grow into a mature zucchini, bright green, strong, and solid. Once they start on their upward growth, zucchini, or any squash for that matter; don't stop. As with any garden during the summer months, the garden fairies do their magic and we are blessed with many zucchini, squash, and eggplants. Not very often, but sometimes, you just want to fairies to take a break, and not bring so many vegetables at one time, but alas; this is not the case. I put together this little recipe to warm the souls of all, and still incorporate the use of this nifty vegetable while pondering the many stories of the farm. Go ahead, take a breath, enjoy the work of the zucchini fairies and the nourishment the zucchini plant brings.
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 53m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
- Grate zucchini, drain in colander removing excess water.
- Cook pasta in large saucepan, until al dente, drain well and set aside.
- Heat butter in frying pan, add spring onion and cook one minute.
- Add garlic and saute' for 1 minute.
- Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
- Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
- Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
- Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
- Bake 25-30 minutes, or until firm and golden.
- Add chopped parsley or cilantro for garnish after removing from oven.
Tips:
- Choose the right zucchini. Look for firm, straight zucchini that are about 6-8 inches long. Avoid zucchini that are too large, as they may be tough and seedy.
- Use a spiralizer to create zucchini noodles. This is the easiest way to get thin, even zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide zucchini ribbons.
- Cook the zucchini noodles briefly. Zucchini noodles cook very quickly, so be careful not to overcook them. They should be tender but still have a slight crunch.
- Use a variety of toppings and sauces. Zucchini noodles can be topped with just about anything, so get creative! Some popular options include pesto, tomato sauce, Alfredo sauce, and sautéed vegetables.
- Serve zucchini noodles immediately. Zucchini noodles are best served fresh, so don't make them ahead of time. If you do need to make them ahead, store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Zucchini noodles are a delicious and healthy alternative to traditional pasta. They are low in calories and carbohydrates, and they are packed with nutrients. Zucchini noodles can be used in a variety of dishes, from simple salads to hearty casseroles. So next time you're looking for a healthy and delicious meal, give zucchini noodles a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love