Baked pasta with zucchini is a main dish that captivates from the first bite. How delicious zucchini are! Indeed, they are never missing in my fridge. The recipe I want to share with you today is aMain dish with zucchini, a Flavorful white baked pasta with zucchini, mozzarella, and cooked ham. I used creamy béchamel to dress it, and the result was a flavorful main dish, tasty and delicious. For such a good main dish, it’s worth braving the scorching temperatures these days and turning on the oven. I simply cooked the zucchini in the pan, but you can also fry or grill them. And if you don’t like cooked ham, you can replace it with speck or simply omit it from the recipe. Have I already convinced you to try it? Let’s then hurry to the kitchen and prepare the Baked pasta with zucchini together
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 375.04 (Kcal)
- Carbohydrates 37.78 (g) of which sugars 3.42 (g)
- Proteins 20.13 (g)
- Fat 16.17 (g) of which saturated 7.84 (g)of which unsaturated 4.76 (g)
- Fibers 2.68 (g)
- Sodium 717.10 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Baked Pasta with Zucchini
- 12 oz pasta (your preferred shape)
- 14 oz zucchini
- 1/3 cup grated Parmesan cheese
- 3.5 oz cooked ham
- 7 oz mozzarella
- as needed extra virgin olive oil
- 1 clove garlic
- as needed salt
- 1.75 cups milk
- 2 tbsps extra virgin olive oil
- 2 tbsps flour
- as needed salt
- 1 pinch nutmeg
How to Prepare Baked Pasta with Zucchini
Wash the zucchini, trim the ends, and cut them into very thin slices. Let the zucchini cook in a pan with 2 tablespoons of olive oil, one clove of garlic, and a little salt. Cook the zucchini for 6-7 minutes over medium heat, stirring frequently with a wooden spoon. At the end of cooking, remove the garlic clove.
Cook the pasta in plenty of salted water. Drain it al dente. While the pasta is cooking, prepare the béchamel. Slightly heat the milk in a small saucepan. In a saucepan, pour in the oil and the flour. Stir with a whisk over low heat.
Add the warm milk, a little at a time, incorporating it slowly with the whisk, being careful not to form lumps. Adjust the salt and add a pinch of nutmeg. Let it cook over low heat until the béchamel has reached the right consistency.
Pour the pasta into a bowl. Add 2/3 of the béchamel, the zucchini, the cooked ham, and the mozzarella in small pieces. Mix. Pour all the pasta into a baking dish.
Add the remaining béchamel and plenty of grated Parmesan cheese. Bake the Baked Pasta with Zucchini in a preheated oven at 375°F in static mode for 18-20 minutes. In the last few minutes of cooking, set the oven to grill for a delicious gratin.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there’s leftover Baked Pasta, store it in a container in the fridge for 1-2 days
I made the béchamel using oil but if you prefer, you can replace it with butter. For convenience, you can easily use ready-made béchamel
Don’t miss the recipe for my Lasagna with Béchamel and Ragù
