Oh guys — I’m completely obsessed with melted zucchini baked ziti right now.
Pretty sure this is my summer love language.
It’s been my go-to in the kitchen for weeks. I’ve made it so often that Eddie is almost tired of it, but honestly — more for me.
All that green and garlic makes it an excellent, tasty way to eat your veggies.
I love this method of cooking zucchini — it practically melts into a silky, savory sauce. Sautéed in olive oil with salt and lots of garlic, the zucchini breaks down into soft, flavorful strands with a touch of caramelization.
It’s SO good.
I’ve tried zucchini sauce recipes before, but recently my friend Flavia posted a version on Instagram that got me excited about all the ways to use summer zucchini. I also love the summer squash brown butter pasta — same vibe of simple, seasonal goodness.
This baked ziti is great because it uses a lot of zucchini. I often cook this with four or five medium zucchinis — they shrink down dramatically, almost like onions, and become unbelievably silky.
This version is also for anyone who’s been underwhelmed by standard baked ziti. If you find plain baked ziti boring or overly tomato-forward, this is the answer: bright, summery, and full of texture and fresh flavor.
It works as a hearty side for a cookout or an easy, comforting dinner with a big green salad. I’ve made this dish repeatedly over the past month and happily shared it with friends and family. Come late summer, when zucchini is everywhere, I fully expect my neighbors to drop off melons of it at my door.
Here’s the scoop:
The concept is simple: noodles, melted zucchini sauce made with olive oil and garlic, a splash of reserved pasta water, a bit of pesto, lots of fresh basil, ricotta, fresh mozzarella, and a generous dusting of parmesan. It’s essentially a fresh, naked pasta that’s elevated by the zucchini melting into the sauce.
You can make it in an oven-safe skillet for a weeknight dinner or transfer everything to a baking dish to bring to a party. Either way, you bake it briefly to unify the cheeses and warm everything through, then dig into gooey, summery pasta.
Everything comes together quickly: sauté the zucchini until it melts, toss with pasta, stir in pesto and basil, add scoops of ricotta and slices of mozzarella, then bake until the cheese is melted and bubbly. Finish with fresh basil and grated parmesan.
Melted Zucchini Baked Ziti
Melted Zucchini Baked Ziti
4
as a meal, 6 as a side dish
40 mins
20 mins
1 hr
Pin Recipe
Leave a Review »
Ingredients
- 1 pound ziti pasta, or similar cut noodle
- ½ cup reserved pasta water
- ⅓ cup olive oil
- 4 medium zucchini, sliced or chopped
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons pesto
- 1 cup packed fresh basil, plus extra for topping
- 12 ounces ricotta cheese
- 12 ounces fresh mozzarella, sliced
- Grated parmesan, for serving
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ½ cup of the pasta cooking water before draining.
- Heat a large skillet over medium-low and add the olive oil. Add the zucchini, garlic, salt, and pepper. Cook, stirring frequently, until the zucchini breaks down and begins to melt into the pan. Stir in the red pepper flakes.
- Stir in the reserved pasta water and the pesto, then add the fresh basil. When the pasta is ready, either combine everything in the skillet (if it’s oven-safe) or transfer to a baking dish. Toss the pasta with the zucchini-pesto mixture.
- Add spoonfuls of ricotta scattered throughout the pasta and toss so the ricotta coats most of the noodles. Nestle slices of fresh mozzarella into the pasta and place a few slices on top as well.
- Bake for 20 to 25 minutes, until the cheese has melted and everything is warmed through. Serve immediately with grated parmesan and extra basil.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Post a photo of your dish and I appreciate you so much!
Plus — veggies!