This baked zucchini pasta is easy Italian comfort food you’ll crave all summer long! Creamy, cheesy, and full of fresh zucchini from both a rich zucchini sauce and tender sautéed zucchini.
When zucchini season is in full swing, this baked zucchini pasta is a favorite I learned from my mother-in-law. A quick bake keeps it crisp instead of soggy, and blending part of the zucchini into a rich, creamy sauce adds layers of flavors.
Fresh mint while optional adds a unique touch that pairs so well with the melted cheese. If your garden is overflowing with summer zucchini, my zucchini cream cheese pasta is another creamy twist or this easy baked zucchini Parmesan for a savory dish without pasta.
Why You’ll Love This Recipe
- Great texture: A silky zucchini sauce coats the pasta, while crisp sautéed zucchini pieces add bite.
- Full of flavor: Garlic, oregano, red pepper flakes, and fresh mint create a unique, savory combination.
- Quick bake: Just a few minutes in the oven keeps everything warm and melty without turning soggy.
Ingredient Notes
- Zucchini: Use fresh, firm zucchini for the best texture and flavor.
- Onion or Shallot: Either adds a mild sweetness that balances the zucchini.
- Garlic: Lightly sautéed for subtle flavor.
- Cream: Whole, heavy, or whipping cream all work to make the sauce rich and silky.
- Parmigiano Reggiano: Adds a salty, nutty flavor to the sauce and topping. For a stronger, sharper taste, you can swap some or all of it with Pecorino Romano.
Mozzarella: Use firm shredded mozzarella for the best melt and a golden top. - Fresh mint: Optional, but it brings a bright, unique note that pairs beautifully with the richness.
- Oregano and red pepper flakes: Simple seasonings that add warmth and a little kick.
- Pasta: Short shapes like penne, ziti or rigatoni work best for holding the sauce.
How to Make Baked Zucchini Pasta
To start, sauté the chopped zucchini with onion, garlic, oregano, and a pinch of red pepper flakes. Cook just until the zucchini is tender and lightly golden in spots.
Next, blend a portion of the cooked zucchini with cream and plenty of freshly grated Parmigiano. This creates a rich, silky sauce that’s full of flavor.
Pour the sauce over your cooked pasta along with the remaining zucchini. Toss everything together so each piece is coated in the creamy sauce.
Transfer the mixture to a baking dish, top with shredded mozzarella and more Parmesan cheese then bake briefly just until the cheese is melted and bubbling. Garnish with fresh parsley and serve.
tips and variations
- Remove the garlic: After sautéing, take out the garlic clove so its flavor doesn’t dominate the sauce.
- Ricotta layers: Add spoonfuls of ricotta and layer pasta in the baking dish for an extra creamy texture.
- Extra creamy sauce: Stir in a splash of reserved pasta water if the sauce seems too thick.
- Fresh herbs: Garnish with fresh basil instead of parsley for a bright twist.
- Add protein: Make it heartier by stirring in grilled chicken, crispy pancetta, or shrimp, like in my zucchini shrimp pasta for a satisfying meal.
More Zucchini Recipes
Looking up a way to use Summer zucchini? Then I hope you enjoy this baked zucchini pasta too! Buon Appetito.
- 4-5 tablespoons olive oil (divided)
- 1 clove garlic
- 1 small onion or shallot (finely chopped)
- 3-4 cups chopped zucchini
- ½-1 teaspoon oregano
- ¼ teaspoon salt
- 1-2 dashes hot pepper flakes
- 2-3 fresh mint leaves
- ¾ cup freshly grated parmigiano
- ¾ cup cream (whole, heavy or whipping cream)
- 3-4 cups cooked pasta (about 2 cups dry)
EXTRAS
- 1-1½ cups shredded firm mozzarella
- 2-3 tablespoons freshly grated parmigiano
- 1-2 tablespoons finely chopped parsley
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Pre-heat the oven to 400F / 200C.
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In a large frying pan / skillet add the garlic clove and the chopped onion or shallot cook on medium high heat for 2-3 minutes, then add the zucchini, oregano, salt, hot pepper flakes and mint leaves if using, continue to cook for 5-8 minutes stirring often. Remove the garlic clove.
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In a blender or food processor add 2/3 of the zucchini mixture add 2-3 tablespoons of olive oil. Blend until smooth. Add the parmigiano and the cream, blend until creamy. Combine this mixture with the cooked al dente pasta and the remaining zucchini.
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Pour into a medium sized baking dish and top with the shredded cheese and parmigiano. Bake for 5-8 minutes. Sprinkle with the finely chopped parsley and serve. Enjoy!
You can use different cheese such as shredded provolone or fontina, these are good melty substitutes if you want to switch up the flavor.
How to store the zucchini pasta
Keep leftovers covered in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through.
This dish doesn’t freeze well as the zucchini and cream sauce can become watery when thawed.
Calories: 679kcal | Carbohydrates: 42g | Protein: 26g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 98mg | Sodium: 773mg | Potassium: 485mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1472IU | Vitamin C: 20mg | Calcium: 534mg | Iron: 2mg | Phosphorus: 451mg
FAQs
Short pasta like penne, rigatoni, or fusilli works best because it holds the creamy sauce in every bite.
Yes! You can substitute yellow summer squash or diced eggplant. Just be sure to cook them until tender as eggplant may need a few extra minutes.
It’s delicious with a simple green salad and crusty Italian bread. You could also serve it alongside grilled chicken or fish.
Keep leftovers covered in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through.
No, this dish doesn’t freeze well as the zucchini and cream sauce can become watery when thawed.
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