Baked pasta with zucchini, a super tasty and convenient dish. The truth is, this dish was created because I had to be away from home for lunch and wanted to leave something ready for the kids. A crispy crust and a cheesy pasta that were very much enjoyed. Preparing it is really simple and then just a few minutes in the oven and it’s like freshly made again. If you love oven-baked first courses, try baked pasta and potatoes, lasagna with pesto, cheesy baked rice.
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Let’s get to work and prepare the baked pasta with zucchini together.
If you like baked pasta, here are some tasty ideas.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing baked pasta with zucchini and scamorza
- 1/3 cup milk
- 1/2 cup all-purpose flour
- 5 tbsp butter
- to taste salt
- to taste nutmeg
- 1 lb short pasta
- 2 zucchini
- Half onion
- 3 tbsp extra virgin olive oil
- to taste salt and pepper
- 4 oz Monte Veronese
- 1/3 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
Tools
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- Saucepan
- Baking dish
Steps for preparing baked pasta with zucchini
Prepare the béchamel. In a saucepan, roast the flour with the butter. Add the hot milk, salt, and nutmeg and, stirring constantly, cook until the béchamel thickens.
Wash the zucchini and cut them into chunks. In a pan, add the oil and coarsely chopped onion. Add the zucchini and cook for about ten minutes with salt and pepper.
Boil the pasta and drain it when it’s halfway through the time indicated on the package. Cut the cheese into cubes. Mix the pasta with the béchamel, zucchini, cheese, and place in a baking dish. On the surface, add grated cheese and a drizzle of oil. Place in the oven at 390°F for about 20 minutes. It’s delicious both hot and cold.
Storage
You can store the pasta in the fridge for a couple of days.
VARIATIONS FOR THIS DISH
ricotta and basil: Ricotta adds creaminess, while basil provides freshness.
cherry tomatoes and mozzarella: A Mediterranean alternative with fresh cherry tomatoes and melty mozzarella.
mushrooms and Parmesan: Sautéed mushrooms add depth of flavor, while Parmesan creates a crunchy gratin.
arugula pesto: Arugula pesto gives a bold and slightly spicy flavor.
walnuts and gorgonzola: Walnuts add crunchiness, and gorgonzola intensifies creaminess.
vegetable béchamel: Perfect for a more delicate and enveloping dish.
