Ingredients:

For the Pasta and Zucchini:

• Water – 800 ml (for cooking pasta)
• Zucchini – 3-4 medium-sized
• Salt – to taste
• Pasta – 300 g (penne, rigatoni, or your favorite type)
• Sunflower oil – for frying
• Garlic – 1 clove (finely chopped)

For the Sauce and Cheese:

• Mozzarella – 70 g (grated or small pieces)
• Parmesan – 50 g (grated)
• Sunflower oil – for greasing the baking dish
• Baking dish – 22×32 cm

---

Step-by-Step Instructions:

1. Cook the Pasta:

• Bring 800 ml of salted water to a boil in a large pot. Add the pasta and cook according to the package instructions, usually around 8-10 minutes. The pasta should be al dente, meaning slightly firm to the bite.
• Once cooked, drain the pasta and set it aside. Don’t rinse the pasta; the starch left on it helps the sauce stick better.

2. Prepare the Zucchini:

• While the pasta is cooking, wash the zucchini thoroughly and slice them into thin rounds or half-moons, depending on your preference.
• Heat a tablespoon of sunflower oil in a large pan over medium heat. Add the zucchini slices and season with a pinch of salt.
• Fry the zucchini for 10-15 minutes, stirring occasionally until they become golden brown and tender. Keep the lid on for part of the time to help them cook through evenly.
• In the last minute of frying, add the finely chopped garlic and stir well to combine. Garlic burns quickly, so be careful not to overcook it.

3. Make the Sauce:

• Once the zucchini is fully cooked, remove half of the zucchini from the pan and set it aside. You’ll be using this for the top layer of the bake.
• Using a hand mixer or blender, puree the remaining zucchini in the pan with a bit of oil and garlic until smooth. This zucchini puree will serve as the sauce base for the dish.

4. Assemble the Pasta Bake:

• Preheat the oven to 180°C (350°F).
• In a large bowl, mix the cooked pasta with the zucchini sauce. Make sure the sauce is evenly distributed, coating all the pasta.
• Divide the sauce-coated pasta into two portions. In one portion, mix in the grated mozzarella until it’s evenly distributed.
• Grease a 22×32 cm baking dish with sunflower oil.
• Pour the mozzarella-mixed pasta into the greased baking dish as the first layer. Then add the remaining portion of plain pasta on top.

5. Top the Bake:

• Arrange the reserved zucchini slices over the top layer of pasta.
• Sprinkle the grated parmesan evenly over the top.
• Place the dish in the preheated oven and bake for 20 minutes at 180°C (350°F), or until the top is golden and the cheese is bubbling.

6. Serve:

• Remove the pasta bake from the oven and let it cool for a few minutes before serving.
• Serve warm, garnished with fresh herbs like basil or parsley, if desired.

---

Cooking Tips:

• Zucchini Prep: Be sure not to overcrowd the pan when frying the zucchini. If necessary, fry them in batches to ensure they cook evenly and don’t steam instead of frying.
• Cheese Alternatives: If you’re a fan of different cheeses, feel free to swap mozzarella for cheddar, gouda, or even ricotta. These will add different textures and flavors to the dish.
• Pasta Choice: Use pasta shapes like penne, rigatoni, or fusilli, as they hold onto the sauce better. Avoid long pasta like spaghetti, which may not bake as well.
• Extra Veggies: Add more vegetables like bell peppers, spinach, or mushrooms to enhance the nutritional content and flavor of the dish.
• Crispy Top: For an extra crispy top, you can mix a small amount of breadcrumbs with parmesan cheese before sprinkling it on top.

---

Storage:

This Zucchini Pasta Bake can be stored in the refrigerator for up to 3-4 days. To store, allow the dish to cool completely, then cover it tightly with aluminum foil or place it in an airtight container.

To reheat, place the leftovers in a preheated oven at 180°C (350°F) for 10-15 minutes, or until thoroughly heated. Alternatively, you can microwave individual portions for 2-3 minutes.

If you wish to freeze this dish, prepare the pasta bake as instructed, but don’t bake it yet. Wrap the entire dish tightly in plastic wrap, then foil, and freeze for up to 2 months. To bake, let the dish thaw in the refrigerator overnight and then bake as per the instructions.

---

Nutritional Facts (per serving):

• Calories: 450-500 kcal
• Protein: 18 g
• Fat: 20 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 450 mg

Nutritional values are estimates and can vary depending on the specific ingredients used.

---

Frequently Asked Questions (FAQs):

1. Can I use whole wheat or gluten-free pasta?

Yes! Whole wheat or gluten-free pasta can easily be substituted in this recipe. Just cook it according to the package instructions for the best texture.

2. Can I add meat to this recipe?

Absolutely. You can add cooked chicken, sausage, or ground beef to the dish if you prefer a heartier meal. Cook the meat separately and mix it with the pasta before assembling the bake.

3. What’s the best type of zucchini to use?

Fresh, firm zucchinis are ideal for this recipe. Choose medium-sized zucchinis that are not too large, as larger zucchinis tend to have more seeds and a softer texture.

4. Can I make this dish ahead of time?

Yes, this dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. When ready to serve, simply pop it in the oven and bake as directed.

5. What other cheeses can I use instead of mozzarella?

Besides mozzarella, cheeses like provolone, fontina, or even a mild cheddar would work well in this recipe. Each will provide a different flavor profile.

---

Conclusion:

This Zucchini Pasta Bake with Mozzarella and Parmesan is a fantastic, family-friendly meal that’s both flavorful and nutritious. The creamy, cheesy pasta combined with the delicate flavor of zucchini creates a wonderful dish that’s easy to prepare and bake. With minimal effort, you can serve a homemade pasta dish that feels indulgent while still providing the benefits of fresh vegetables.

Whether you’re cooking for a weeknight dinner, meal prepping, or serving it for a special occasion, this pasta bake will surely become a favorite. The flexibility of the recipe allows for personal touches and variations, making it an excellent go-to dish for any occasion. Enjoy!