Zucchini Baked Ziti

Indulge in the ultimate comfort food with a healthy twist: Zucchini Baked Ziti! This hearty, flavor-packed casserole combines tender penne pasta, thin slices of fresh zucchini, and a rich homemade tomato sauce bursting with garlic, onions, and Italian seasoning. Layered with a creamy ricotta mixture and crowned with a golden, gooey blanket of mozzarella and Parmesan cheese, this dish offers all the indulgence of baked ziti with the added freshness of zucchini. Perfect for a family dinner or meal prep, this recipe is simple to make, taking just an hour from prep to table. Serve it warm, garnish with fresh basil, and experience the perfect balance of wholesome ingredients and classic Italian flavors in every bite!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 12 oz penne or ziti pasta
• 2 tbsp olive oil
• 1 medium, diced onion
• 4 minced garlic cloves
• 28 oz crushed tomatoes
• 1 tsp dried Italian seasoning
• 0.5 tsp red pepper flakes (optional)
• 1 tsp salt
• 0.5 tsp ground black pepper
• 1.5 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 0.5 cups grated Parmesan cheese
• 2 tbsp, chopped fresh basil leaves

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.

Step 3

While the pasta cooks, slice the zucchini thinly into rounds. Spread the slices on paper towels, sprinkle lightly with salt, and let them sit for 10 minutes to remove excess moisture. Pat them dry with another paper towel.

Step 4

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.

Step 5

Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.

Step 6

Stir in the crushed tomatoes, Italian seasoning, red pepper flakes (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the sauce for 10 minutes, stirring occasionally.

Step 7

In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of grated Parmesan, and freshly chopped basil. Mix until well combined.

Step 8

Spread 1/2 cup of the tomato sauce at the bottom of the prepared baking dish.

Step 9

Layer half of the cooked pasta over the sauce, followed by half of the sliced zucchini. Spread half of the ricotta mixture on top, then layer with half of the remaining tomato sauce. Repeat the layers with the remaining pasta, zucchini, ricotta mixture, and tomato sauce.

Step 10

Sprinkle the remaining 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese on top.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden on top.

Step 13

Remove from the oven and let the dish cool for 5-10 minutes before serving.

Step 14

Garnish with additional fresh basil leaves, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2557.1 grams (2557.1g)

Amount per serving	% Daily Value*
Calories	2670

Total Fat 133.90g	172%
Saturated Fat 66.40g	332%
Polyunsaturated Fat 3.10g
Cholesterol 427mg	142%
Sodium 10615mg	462%
Total Carbohydrate 237.00g	86%
Dietary Fiber 24.10g	86%
Total Sugars 75.70g
Protein 149.50g	299%

Vitamin D 0IU	0%
Calcium 3882mg	299%
Iron 12mg	66%
Potassium 3781mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 21.7%

Carbs: 34.5%