Description
A creamy, lemony, one-pan zucchini pasta bake—easy, satisfying, and packed with flavor.
Ingredients
Scale
- 1/4 cup olive oil
- 4 large or 5 medium zucchini (2 pounds), coarsely grated
- 2 1/2 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3 1/4 cups water
- 1 pound dry rigatoni or penne pasta
- 6 ounces cream cheese, softened
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/4 cup chopped toasted walnuts
Instructions
- Preheat oven to 375°F (190°C).
- In a large ovenproof skillet or baking dish, heat olive oil over medium heat.
- Add the grated zucchini and 1 1/2 teaspoons salt, and cook, stirring, until softened and moisture is mostly evaporated, about 7–10 minutes.
- Add water, remaining 1 teaspoon salt, pepper, and pasta. Stir to combine and bring to a simmer.
- Once simmering, stir in the cream cheese until melted and combined.
- Cover the dish with foil and bake for 20 minutes.
- Uncover, stir in lemon zest and juice, and sprinkle with chopped toasted walnuts.
- Return to oven uncovered for another 10 minutes until pasta is fully tender and top is golden.
Notes
Great with a sprinkle of Parmesan or fresh herbs like basil or parsley on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
Keywords: zucchini, pasta, bake, one-pan, creamy, vegetarian