Light Zucchini Pasta Bake (Print Version)
# Ingredients:
→ Base
01 -
250g of short pasta (e.g., fusilli, farfalle, or penne)
→ Vegetables and Seasonings
02 -
1 onion
03 -
Fresh basil
04 -
2 medium-sized zucchinis
05 -
1 garlic clove
→ Sauce and Cheese
06 -
50g of grated cheese (e.g., mozzarella, parmesan, or gruyere)
07 -
200ml of light cream (or plant-based cream)
→ Seasonings
08 -
Salt and black pepper
09 -
2 tablespoons of olive oil
# Instructions:
01 -
Get your oven preheated to 180°C (about 350°F).
02 -
Boil the pasta in a large pot of salty water until al dente. Drain and set it aside.
03 -
Slice the zucchinis into thin rounds, chop the onion finely, and mince the garlic.
04 -
In a frying pan, sauté the onion and garlic in olive oil. Add the zucchinis, and cook for about 5 minutes. Season with salt and pepper.
05 -
Combine the pasta, veggies, and cream in a casserole dish. Sprinkle the grated cheese on top and bake for 15-20 minutes or until the top is golden and bubbly.
# Notes:
01 -
You can make this dish ahead of time and reheat it when you’re ready to serve.
02 -
Swap in plant-based cream for a lighter option!