Oh guys. I am super super into melted zucchini baked ziti right now.
Plus look at all that green! And garlic! Totally an excellent way to eat veggies.
I absolutely love this method of cooking zucchini. It melts into an almost-sauce. You sauté it with some olive oil, salt and garlic and is melts into zucchini strands that are soft and flavorful and kind of caramelized!
It’s SO good.
And this one is great because you can use up a LOT of zucchini squash. For instance, I like to make this sauce with four or five whole zucchini. They melt down so much (almost like when you cook onions) that you will be shocked!
Also! This baked ziti is for all my friends who are usually very underwhelmed by baked ziti. Hi. It’s me! Right?!
There are a few variations of baked ziti that are incredible, and actually I have another one coming in my book next year. But on the regular, it’s just not like there is much going on and if you don’t love tomato sauce, it can be even more underwhelming! Hi. Me again.
This is the solution.
一个夏天的烤意大利面。这是完美的作为配菜for a party or amazing for dinner with a big greens salad. I’ve probably made this dish ten times in the last month, giving it away to friends and family with abandon. Pretty sure come the end of the summer with zucchini is everywhere, I’ll have a bunch at my doorstep!
Here’s the scoop:
It’s still simple and flavorful, almost like a naked pasta. Noodles, zucchini, garlic and olive oil. Some pesto stirred in towards the end. Any variety you like! Loaded up with parmesan, ricotta and fresh mozzarella. Tons of chopped fresh basil too!
哦，我实际上有另一个下周的夜间夜间的夜间，哦，如此善良 - 与其他令人尖叫的夏天。
Anywayyyy… you bake it for just a bit to bring everything together. Then eat the cheesy goodness.
- ½cupreserved pasta water
- 4.medium zucchini squash,sliced into rounds or chopped
- 4.garlic cloves minced
- 1cuppacked fresh basil,plus extra for topping
- 12盎司fresh mozzarella cheese,sliced
Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Be sure to reserve the ½ cup of the pasta water after cooking!
Heat a large skillet (you can do an oven safe one if you don’t want to transfer) over medium-low heat and add the olive oil. Add the zucchini, garlic, salt and pepper. Stir to combine. Cook, stirring often, until the zucchini cook down and sort of melt into the pan. Stir in the red pepper flakes.
搅拌在保留的意大利面水和PESTO中。搅拌在新鲜的罗勒。到这时，意大利面应该完成。您可以将所有内容添加到烘焙菜肴中，或者如果足够大，请将其全部添加到煎锅中。用夏南瓜香蒜酱混合物扔意大利面 - 无论是菜还是煎锅。
Add the ricotta cheese in scoops throughout the pasta. Toss it together until the ricotta coats most of the pasta. Add the fresh mozzarella - a few slices in the noodles and a few on top too.
Bake for 20 to 25 minutes, just until the cheese melts everything comes together. Remove and serve immediately with a sprinkle of fresh parmesan and fresh basil for garnish.