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Easy and Vegetarian Pasta Bake

Featured in Saucy pasta that hits the spot.

This light zucchini pasta bake is just the thing for a fast and balanced weeknight dinner. Short pasta pairs up with tender zucchini, all mixed with a light creamy sauce. While the pasta cooks, sauté zucchini with onion and garlic to create rich flavors. The dish comes together quickly, topped with cheese that turns golden and gooey in the oven. In just 40 minutes, you’ve got a wholesome meal everyone will enjoy, with fewer calories to boot!
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alicia in the kitchen
Updated on Thu, 06 Mar 2025 01:01:46 GMT
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Zucchini Pasta Bake | Tasteofsavor.com

This zucchini pasta bake transforms traditional casseroles into a lighter, modern dish. The recipe perfectly balances fresh zucchini with comforting baked pasta, creating a complete meal that's both satisfying and wholesome.

This casserole has been a weeknight family favorite for years. Over time, I've refined the recipe to achieve the perfect balance between comfort and lightness.

Key Ingredients Guide

  • Pasta: Select short pasta shapes that hold sauce well
  • Zucchini: Choose firm, glossy zucchini for best texture
  • Cream: Use light cream (15%) for richness without heaviness
  • Cheese: Blend parmesan and gruyere for perfect melting

Step-by-Step Instructions

1. Vegetable Preparation:
- Thoroughly wash zucchini and slice thinly
- Finely dice onion and garlic
- Sauté gently to maintain some crunch

Now for the next steps in the process.

2. Pasta Cooking:
- Bring large pot of salted water to boil
- Cook pasta 2 minutes less than package directions
- Reserve cooking water before draining
- Slightly undercooking ensures perfect texture after baking
3. Final Assembly:
- Gently combine pasta and vegetables
- Pour cream while stirring carefully
- Add pasta water if needed
- Top generously with grated cheese

This dish reminds me of Sunday lunches at my Italian grandmother's house. She always added fresh herbs from her garden and used aged parmesan for an irresistible golden crust.

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Light Zucchini Pasta Bake | Tasteofsavor.com

Perfecting the Sauce

The success of this bake depends on the sauce consistency. It should coat the pasta perfectly - neither too thin nor too thick. A pinch of nutmeg enhances all the flavors.

Seasonal Variations

This versatile dish adapts well to seasonal produce. Summer versions feature cherry tomatoes for freshness, while winter variations incorporate mushrooms for heartiness.

This light pasta bake perfectly balances indulgence and healthfulness. It proves that comfort food can be nutritious without sacrificing flavor. Making extra provides delicious leftovers that taste even better the next day.

Frequently Asked Questions

→ Can I make this pasta bake ahead of time?
Sure, you can get it ready up to the cheese-topping step, keep it chilled, and bake it fresh before serving.
→ Which cheese works best for this bake?
Parmesan adds a stronger flavor, mozzarella gives it more gooeyness, and gruyere balances both nicely.
→ How can I make this dish even lighter?
You can swap out the cream for lighter options like plant-based cream or low-fat yogurt.
→ Is it okay to add other veggies?
Absolutely! Bell peppers, cherry tomatoes, or mushrooms are all great additions.
→ What’s the best way to store leftovers?
Keep leftovers in the fridge for up to 2 days and reheat in the oven to keep that crispy top.

Light Pasta Bake Zucchini

A light pasta bake with tender zucchini, coated in a creamy sauce and enhanced with fresh basil.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Alicia

Category: Pasta

Difficulty: Easy

Cuisine: Italian

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

→ Basics

01 250g of short pasta (like fusilli, penne, or bow ties)

→ Veggies and Herbs

02 1 onion
03 2 medium zucchini
04 1 clove of garlic
05 Fresh basil leaves

→ Cheese and Sauce

06 50g grated cheese (mozzarella, parmesan, or Swiss)
07 200ml light cream (or plant-based cream)

→ Seasonings

08 Salt and ground pepper
09 2 tablespoons of olive oil

Instructions

Step 01

Preheat the oven to 180°C (or 350°F).

Step 02

Boil the pasta in salted water until they’re just cooked. Drain and set aside.

Step 03

Slice the zucchini into thin rounds, finely chop the onion, and mince the garlic.

Step 04

In a pan, heat olive oil and cook the onion and garlic. Toss in the zucchini and let it cook for about 5 minutes, adding salt and pepper to taste.

Step 05

In a casserole dish, mix the cooked pasta with the vegetables and cream. Sprinkle grated cheese on top, then bake for 15-20 minutes until golden and bubbly.

Notes

  1. You can make this dish ahead and warm it up before serving.
  2. For a lighter option, swap out regular cream for plant-based cream.

Tools You'll Need

  • Casserole dish
  • Large pot
  • Pan
  • Strainer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (from the pasta)
  • Dairy (from cheese and cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 15 g
  • Total Carbohydrate: 52 g
  • Protein: 12 g