Zucchini Pasta Bake Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Use a vegetable peeler to remove long strips of the zucchini lengthwise using a peeler and place on a baking sheet lined with paper towels; you should have about 32 strips of zucchini. Season the zucchini with salt and set aside.
• Combine the ricotta, garlic, 1/2 cup Parmesan, provolone, lemon zest and juice, thyme, 2 teaspoons kosher salt, red pepper flakes, 1/4 cup of the parsley and freshly ground pepper to taste in a medium bowl and mix with a rubber spatula or large spoon.
• Connect two slices of zucchini lengthwise end to end, overlapping them slightly. Place a lasagna noodle on top of one end of the zucchini. Spread 2 tablespoons of cheese mixture onto the noodle. Starting at one end, roll the noodle up, tucking in the remaining zucchini around the noodle to seal it. Repeat with remaining zucchini, noodles and cheese mixture.
• Pour 1 cup tomato sauce over the bottom of a large high-sided ovenproof skillet. Lay the pasta and zucchini bundles on top of the sauce. Top with the remaining tomato sauce and remaining 1/2 cup Parmesan and bake until the top is golden and the sauce is bubbling, 18 to 20 minutes.
• Top with remaining 1/4 cup parsley and serve immediately. Enjoy!

Steps:

• In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with Parmesan cheese if desired. Bake, uncovered, at 375° for 10 minutes or until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
• Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
• Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
• In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
• Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.

Steps:

• In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with cheese topping. Bake, uncovered, at 375° for 10 minutes or until heated through.

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.

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.

Steps:

• Heat oven to 375°F.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
• Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
• Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.
• Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.
• Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.