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Zucchini, often celebrated for its mild flavor and versatility, serves as the backbone of our Cheesy Zucchini Pasta Bake. This summer squash is not only low in calories but also packed with essential vitamins and minerals, making it a fantastic addition to a balanced diet. A cup of raw zucchini contains just 19 calories but is rich in vitamin C, potassium, and antioxidants, helping to support your immune system and overall health.

Easy Zucchini Pasta Bake

Discover the deliciously indulgent Cheesy Zucchini Pasta Bake, perfectly balancing comfort and nutrition. This recipe combines tender zucchini and creamy cheeses with savory marinara, creating a satisfying meal that appeals to everyone. Zucchini not only adds vibrant flavor but also lowers the calorie count, making it a guilt-free comfort food option. Perfect for family dinners or gatherings, this dish is sure to impress and delight. Dive into this wholesome recipe today!
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Ingredients
  

4 medium zucchinis, spiralized or cut into thin strips

2 cups of pasta (rotini or penne recommended)

1 cup marinara sauce

2 cups shredded mozzarella cheese

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional for heat)

Olive oil for drizzling

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Start by setting your oven to 375°F (190°C) so it can reach the right temperature while you're preparing the dish.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add your pasta and cook according to the package directions until it is al dente. Once done, drain the pasta and set it aside in a large bowl.

      Prepare the Zucchini: As your pasta cooks, take the zucchinis and either spiralize them into thin noodles or cut them into uniform thin strips. The goal is to create pieces that will easily combine with your pasta.

        Sauté the Zucchini: Heat a large skillet over medium heat and drizzle in some olive oil. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant and lightly golden. Next, add your zucchini strips to the skillet and sauté for an additional 3-4 minutes, just until they are slightly tender. Season your zucchini mixture with salt, pepper, oregano, basil, and red pepper flakes (if you like a bit of heat). Once done, remove from heat.

          Combine the Ingredients: In your large mixing bowl with the cooked pasta, add the sautéed zucchini mixture, marinara sauce, ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan cheese. Stir everything together until well-combined, ensuring each ingredient is evenly distributed.

            Assemble the Bake: Grease a 9x13 inch baking dish with olive oil and transfer the pasta mixture into it. Spread the mixture evenly across the dish, ensuring it's well-distributed. Top with the remaining mozzarella and Parmesan cheeses for a delicious cheesy crust.

              Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and allow it to bake for another 10-15 minutes, or until the top is golden brown and bubbly.

                Garnish and Serve: Once baked, allow the dish to cool for a few minutes before slicing. If desired, garnish each serving with fresh basil leaves. Serve hot and enjoy this comforting dish!

                  Prep Time: 15 min | Total Time: 50 min | Servings: 6

                    - Presentation Tips: For a beautiful presentation, serve in individual bowls and sprinkle extra grated Parmesan and fresh basil on top just before serving. This will not only add flavor but also a pop of color to each plate!