Hide the Zucchini
Discover the ultimate comfort food with a healthy twist in this "Hide the Zucchini" pasta bake! Featuring tender penne pasta tossed with a vibrant marinara sauce infused with grated zucchini, garlic, and a touch of aromatic herbs, this recipe sneaks in extra veggies without sacrificing indulgent flavor. A trio of ricotta, mozzarella, and Parmesan cheeses creates a creamy, golden topping that perfectly complements the hidden zucchini and nutrient-packed baby spinach. Easy to prepare and baked to bubbly perfection, this cozy casserole is ideal for busy weeknights or meal prepping. Packed with wholesome ingredients and ready in just 45 minutes, "Hide the Zucchini" is a delicious way to enjoy veggie-loaded comfort food that the whole family will adore. Perfect for those searching for healthy pasta recipes, vegetarian baked dishes, or zucchini-packed meal ideas!
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Recipe Information
Ingredients
- 2 medium zucchini
- 300 grams penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium onion
- 500 milliliters marinara sauce
- 200 grams ricotta cheese
- 150 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams baby spinach
Instructions
Preheat your oven to 375°F (190°C).
Boil water in a large pot and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, use a box grater to grate the zucchini. Squeeze out the excess water using a clean kitchen towel and set the grated zucchini aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and finely chopped onion and sauté until fragrant, about 2-3 minutes.
Stir in the grated zucchini and cook for 4-5 minutes, until slightly softened. Add the marinara sauce, basil, oregano, salt, and pepper. Mix well and simmer for 5 minutes.
Remove the skillet from heat and stir in the ricotta cheese until well combined.
In a large mixing bowl, combine the cooked pasta, zucchini marinara mixture, and baby spinach. Toss until everything is evenly coated.
Transfer half of the pasta mixture to a 9x13 inch baking dish. Sprinkle half of the shredded mozzarella and parmesan cheese on top.
Layer the remaining pasta mixture and finish with the remaining mozzarella and parmesan cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
Remove from the oven, let it cool for 5 minutes, and serve warm. Enjoy your veggie-packed 'Hide the Zucchini' casserole!
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 452 mg | 10% | |
*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.
