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How To make Baked Pasta and Zucchini
1/2 pound rotini
colored
1 1/2 pounds zucchini :
(3 medium)
Salt 1 large onion sliced
1/2 pound potatoes :
peel thinly slice
8 tablespoons butter
4 ounces Prosciutto or
smoked ham :
julienned 1 1/2 cups grated Parmesan cheese
1/3 cup fresh parsley minced
2 tablespoons chopped fresh basil
1 teaspoon salt
Freshly ground black pepper 1 pound tomatoes :
peeled and chopped
TOMATOES: 3 medium, rip. Or 2 cups drained canned plum tomatoes.
Preheat the oven to 350 degrees. Cook the pasta according to package directions. Drain the pasta and set aside.
While the pasta is cooking, trim the zucchini but do not peel. Slice the zucchini thinly, place in a colander, and sprinkle with salt. Let stand at room temperature for 30 minutes to drain off excess moisture.
Put the zucchini between 2 layers of paper towels and squeeze dry with your hands. Place the zucchini in a well-greased 9 x 13-inch clear baking dish. Top with the onion slices, then with the potatoes. Dot with 2 tablespoons of the butter and sprinkle the prosciutto on top. Dot with 2 more tablespoons of butter. Sprinkle 3/4 cup Parmesan cheese on top.
In a separate bowl, mix the pasta, parsley, and basil with the salt and pepper to taste. Distribute the pasta over the vegetables in the baking dish. Dot with 2 more tablespoons of butter. Top the pasta with the tomatoes, dot with the remaining butter, and sprinkle the remaining Parmesan on top. The casserole can be refrigerated for 4 hours at this point.
Cover the baking dish with aluminum foil and bake 45 minutes to 1 hour. Turn off the oven, open the oven door, and let the dish stand for about 10 minutes before serving. [patH mcRecipe]
How To make Baked Pasta and Zucchini's Videos
Speedy Parmesan Baked Zucchini (Courgette)
This recipe is just a really fast way to cook zucchini in the oven that's extremely tasty. For all those times you don't have time to salt, squeeze, grate, slice, dredge, batter and fry.
You just need a super quick veggie side dish. Right?
I hear you. Enter - quick and easy baked zucchini! With crispy golden crunchy parmesan bits!
20-minute Zucchini Pasta
Get the Recipe:
⭐️ Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
⭐️ Ingredients
Main Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion
4 cloves garlic
6 cups (27 oz) zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
12 ounces pasta rotini, fusilli, farfalle, penne, or other
3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
½ cup parmesan cheese grated, or dairy-free cheese
½ cup greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
Metric:
Main Ingredients
30 grams extra virgin olive oil
1 yellow onion
4 cloves garlic
780 grams zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
340 grams pasta rotini, fusilli, farfalle, penne, or other
750 grams vegetable broth start with 2 cups or 500 g and add more if necessary
50 grams parmesan cheese grated, or dairy-free cheese
100 grams greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Zucchini, Cherry Tomato and Fetta Pasta Bake | GCBC14 Ep18
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Find the recipe -
Roasted Zucchini 2 ways
Get the Recipe:
⭐️ Tender-crisp, aromatic, and flavorful, this roasted zucchini recipe is a delicious and original way of cooking zucchini in the oven.
⭐️ Ingredients
For roasting the zucchini
4 medium zucchini (about 1½ pounds)
2 teaspoons extra virgin olive oil
½ teaspoon salt (or more to taste)
2 twists black pepper
For the breadcrumbs topping
¾ cup breadcrumbs
2 tablespoons extra virgin olive oil
½ teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Optional Garnishes
1 handful flat-leaf parsley
4 wedges of lemon
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Chicken, Mushroom and Zucchini Pasta Bake recipe
Chicken, zucchini, mushroom combined with a gloriously easy creamy sauce and topped with a perfect blend of cheese to make a perfect pasta bake for the family dinner. This easy mushroom sauce that forms the base of this recipe is made with a combination of cream, mustard and garlic that blends perfectly with the mushrooms, chicken and zucchini, followed by a handful of cheese. Bake this pasta bake for around 15 minutes.
#dinner #pastabake #dinnerrecipes
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ZUCCHINI LASAGNA | the best zucchini lasagna recipe
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.
Zucchini lasagna is tasty gluten-free, low carb and keto recipe. It's packed with vegetables, but it's still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).
In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don't want a watery zucchini lasagna? I've got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy!
Zucchini Lasagna Recipe:
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