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One-Pan Zucchini Pasta Bake

One-Pan Zucchini Pasta Bake


  • Author: Crystal
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian

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

  1. Preheat oven to 375°F (190°C).
  2. In a large ovenproof skillet or baking dish, heat olive oil over medium heat.
  3. Add the grated zucchini and 1 1/2 teaspoons salt, and cook, stirring, until softened and moisture is mostly evaporated, about 7–10 minutes.
  4. Add water, remaining 1 teaspoon salt, pepper, and pasta. Stir to combine and bring to a simmer.
  5. Once simmering, stir in the cream cheese until melted and combined.
  6. Cover the dish with foil and bake for 20 minutes.
  7. Uncover, stir in lemon zest and juice, and sprinkle with chopped toasted walnuts.
  8. 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