Melted Zucchini Baked Ziti
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 as a meal, 6 as a side dish
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Course
Main Course
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Cuisine
American
Melted Zucchini Baked Ziti
Description
The Melted Zucchini Baked Ziti starts by boiling salted pasta and reserving some cooking water. Meanwhile, zucchini is cooked gently with garlic, olive oil, salt, pepper, and red pepper flakes until it softens and softens into a saucy base. Pesto and fresh basil are stirred in, followed by some reserved pasta water to loosen the mixture.
The cooked pasta is combined with the zucchini mixture, then transferred to a baking dish or skillet. Ricotta cheese is scooped through the pasta to add creaminess, coating much of the pasta surface. Fresh mozzarella is layered both mixed in and on top for melting into gooey, stringy cheese. The whole dish is baked until hot and bubbly.
This baked ziti offers a melding of soft, tender vegetables with creamy ricotta and melting mozzarella that binds the pasta with verdant basil and spicy hints from red pepper flakes. It’s a comforting vegetarian pasta casserole that uses zucchini as a flavorful vegetable addition rather than just a side.
Ingredients
- 1 pound ziti pasta or similar cut noodle
- ½ cup water reserved pasta water
- ⅓ cup olive oil
- 4 zucchini sliced into rounds or chopped, medium
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 1/4 teaspoon red pepper flakes crushed
- 3 tablespoons pesto
- 1 cup basil plus extra for topping, packed fresh
- 12 ounces ricotta cheese
- 12 ounces mozzarella cheese sliced, fresh
- Parmesan Cheese for serving, grated
Instructions
- Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Be sure to reserve the ½ cup of the pasta water after cooking!
- Heat a large skillet (you can do an oven safe one if you don’t want to transfer) over medium-low heat and add the olive oil. Add the zucchini, garlic, salt and pepper. Stir to combine. Cook, stirring often, until the zucchini cook down and sort of melt into the pan. Stir in the red pepper flakes.
- Stir in the reserved pasta water and the pesto. Stir in the fresh basil. By this time the pasta should be finished. You can either add everything to a baking dish or add it all to the skillet if it’s large enough. Toss the pasta with the zucchini pesto mixture - whether it’s in the dish or skillet.
- Add the ricotta cheese in scoops throughout the pasta. Toss it together until the ricotta coats most of the pasta. Add the fresh mozzarella - a few slices in the noodles and a few on top too.
- Bake for 20 to 25 minutes, just until the cheese melts everything comes together. Remove and serve immediately with a sprinkle of fresh parmesan and fresh basil for garnish.
User Reviews
Overall Rating
5
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