Light Pasta Bake Zucchini (Print Version)
# 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:
01 -
Preheat the oven to 180°C (or 350°F).
02 -
Boil the pasta in salted water until they’re just cooked. Drain and set aside.
03 -
Slice the zucchini into thin rounds, finely chop the onion, and mince the garlic.
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.
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:
01 -
You can make this dish ahead and warm it up before serving.
02 -
For a lighter option, swap out regular cream for plant-based cream.