Zucchini Baked Ziti

photo by Jessica B.



- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
2 pans
- Serves:
- 8
ingredients
- 3 large zucchini
- 1⁄2 cup olive oil
- 1 lb ziti pasta or 1 lb penne
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 (28 ounce) cans tomatoes (if whole, slice before cooking)
- 1⁄4 cup basil leaves, in strips
- 1⁄4 cup chopped parsley
- pepper
- salt
- 4 tablespoons butter
- 1 1⁄2 cups shredded mozzarella cheese
- 1 1⁄2 cups grated parmesan cheese
directions
- Boil water and cook the ziti according to package directions.
- While it is cooking, follow next steps.
- When it is done, drain and set aside in large bowl (or pot).
- Slice the zucchini.
- In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
- Take them out of the pan and drain on paper towels.
- In a saucepan, heat the remaining 1/4 cup oil.
- Add the onion and cook until translucent.
- Add the garlic and cook for 2 minutes.
- Add the tomatoes, basil, parsley, salt and pepper.
- Simmer uncovered for 20 minutes.
- Preheat oven to 350 degrees.
- Pour into large bowl with the drained ziti.
- Rub two shallow baking pans with olive oil.
- In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
- Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
- Repeat the layers in that pan.
- Repeat above steps for second pan.
- Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
- OR BAKE ONE, FREEZE ONE!
- OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
- Defrost before baking.
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Reviews
-
This is outstanding! Delicious. Filling, but not heavy. This could be made for just about anyone. Our pan is not very large, so I stuck to the proportions, but I did use basil olive oil to brown the zucchini and saute the onions/garlic. I think we could add more of the fresh basil, but it was delicious per the recipe.
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Great recipe! We all liked it a lot and felt that it was filling without being heavy. I didn't use quite as much EVOO for the onions (maybe an added tbs to the pan). And I didn't mix the sauce with the noodles in a bowl - just left then noodles in a colander and then poured the sauce over them in the pyrex and mixed them a little that way. Saved a pan yay! It didn't look like that much cheese, but the result was perfect. Thanks for the keeper, bramble!
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RECIPE SUBMITTED BY
bramble
NY, NY
i'm a graduate student and have a somewhat hectic schedule, needing to drop everything when i feel "inspired" in my work. despite this, i am trying to come home from the office and cook more, to eat healthier and cheaper!