Baked Zucchini Pasta

Zucchini baked pasta in a glass pan with a wooden spoon.

5 from 3 votes

This baked zucchini pasta is easy Italian comfort food you’ll crave all summer long! Creamy, cheesy, and full of fresh zucchini.

Prep Time45

Cook Time8

Total Time53

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 679kcal

Author: Rosemary Molloy

Ingredients

4-5 tablespoons olive oil (divided)
1 clove garlic
1 small onion or shallot (finely chopped)
3-4 cups chopped zucchini
½-1 teaspoon oregano
¼ teaspoon salt
1-2 dashes hot pepper flakes
2-3 fresh mint leaves
¾ cup freshly grated parmigiano
¾ cup cream (whole, heavy or whipping cream)
3-4 cups cooked pasta (about 2 cups dry)

EXTRAS

1-1½ cups shredded firm mozzarella
2-3 tablespoons freshly grated parmigiano
1-2 tablespoons finely chopped parsley

US Customary - Metric

Instructions

Pre-heat the oven to 400F / 200C.
In a large frying pan / skillet add the garlic clove and the chopped onion or shallot cook on medium high heat for 2-3 minutes, then add the zucchini, oregano, salt, hot pepper flakes and mint leaves if using, continue to cook for 5-8 minutes stirring often. Remove the garlic clove.
In a blender or food processor add 2/3 of the zucchini mixture add 2-3 tablespoons of olive oil. Blend until smooth. Add the parmigiano and the cream, blend until creamy. Combine this mixture with the cooked al dente pasta and the remaining zucchini.
Pour into a medium sized baking dish and top with the shredded cheese and parmigiano. Bake for 5-8 minutes. Sprinkle with the finely chopped parsley and serve. Enjoy!

Notes

I used an 11 cup (deep dish) glass pan 9.2x7.4 inches/ 23x19cm, but a smaller, more shallow pan could have been used since it didn’t fill the entire way to the top.

You can use different cheese such as shredded provolone or fontina, these are good melty substitutes if you want to switch up the flavor.

How to store the zucchini pasta

Keep leftovers covered in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through.

This dish doesn’t freeze well as the zucchini and cream sauce can become watery when thawed.

Nutrition