Cheesy Zucchini Pasta Bake

This zucchini pasta bake is my summer dinner solution when garden vegetables are abundant and I crave something comforting yet fresh. The one-pot approach makes cleanup a breeze while the combination of sweet corn, tender zucchini, and melty cheese creates a dish everyone at my table devours.

I created this recipe during a particularly abundant zucchini harvest last summer when my garden was overflowing. What started as a desperate attempt to use up vegetables quickly became my family's most requested summer meal.

Ingredients

• Olive oil provides the perfect base for sautéing vegetables with a fruity note
• Medium shallot adds a milder more elegant flavor than regular onion
• Garlic cloves for essential aromatic depth
• Red pepper flakes bring a gentle heat that balances the creamy elements
• Fresh corn kernels provide sweet pops of flavor and pleasant texture
• Zucchini serves as the star vegetable with its delicate taste and ability to absorb flavors
• Vegetable broth creates a flavorful cooking liquid for the pasta
• Heavy cream delivers richness and helps create a luscious sauce
• Short pasta like penne or fusilli perfect for catching sauce in all the ridges
• Lemon zest adds brightness that cuts through the richness
• Shredded mozzarella creates that irresistible cheesy top layer

Step-by-Step Instructions

Prepare Your Oven

Preheat your oven to 400°F to ensure it reaches the proper temperature by the time your stovetop cooking is complete. This temperature is perfect for melting cheese without drying out the pasta.

Create The Flavor Base

Heat olive oil in a large Dutch oven over medium high heat until shimmering. Add diced shallot, minced garlic, and red pepper flakes, stirring constantly to prevent burning. Cook just until fragrant, about 1 minute, as garlic can quickly become bitter if overcooked.

Incorporate The Vegetables

Add corn kernels, sliced zucchini and a generous pinch of salt. The salt helps draw moisture from the zucchini. Cook for 3-5 minutes until vegetables just begin to soften but still maintain some firmness as they will continue cooking later.

Build The One Pot Pasta

Pour in 2 cups of vegetable broth, heavy cream, pasta, and lemon zest. Add another pinch of salt to season the pasta as it cooks. Bring everything to a boil, then reduce to a steady simmer. Cook for about 15 minutes, stirring occasionally to prevent sticking. Add remaining broth as needed if the liquid reduces too quickly before pasta is nearly tender.

Finish In The Oven

Once pasta is almost al dente with just a slight firmness, spread mozzarella cheese evenly across the top. Transfer the uncovered pot to your preheated oven and bake for approximately 10 minutes until cheese is fully melted with slight browning and pasta reaches perfect tenderness.

Serve The Dish

Bring the bubbling pot straight to the table for a dramatic presentation, serving immediately while the cheese is at its melty best.

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The lemon zest is truly the secret ingredient in this dish. I discovered its importance when I accidentally left it out once and the dish tasted flat. That bright citrus note cuts through the richness and makes all the flavors pop in a way that feels magical.

Storage And Leftovers

This pasta bake keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop overnight, making it possibly even more delicious the second day. When reheating, add a splash of broth or milk to loosen the sauce as the pasta will continue absorbing liquid as it sits. Avoid freezing this dish as the zucchini texture suffers significantly when thawed.

Customizing Your Pasta Bake

This recipe welcomes adaptations based on what you have available. Yellow summer squash works beautifully alongside or instead of zucchini. For protein, add cooked Italian sausage or white beans when incorporating the vegetables. Different cheese options include fontina for extra meltability or a sharp cheddar for a more pronounced flavor. Herbs like basil or thyme stirred in just before serving bring another dimension of freshness.

Make Ahead Tips

You can prepare components in advance to streamline dinner preparation. Slice zucchini and remove corn kernels up to two days ahead, storing in separate containers in the refrigerator. The entire dish can be assembled through the stovetop cooking portion and refrigerated for up to 8 hours before topping with cheese and baking. Add an extra 5 minutes to the baking time if starting from a refrigerated state.

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Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, you can substitute frozen corn for fresh corn kernels. Use about 1½ cups of frozen corn and add it directly to the pot without thawing. You may need to adjust cooking time slightly to ensure it warms through completely.

→ What can I use instead of heavy cream?

For a lighter version, substitute half-and-half or whole milk mixed with 2 tablespoons of butter. For a dairy-free option, try full-fat coconut milk or a cashew cream, though this will alter the flavor profile slightly.

→ Can I make this ahead of time?

Yes, you can prepare this dish up to the point before baking, refrigerate, and bake when ready to serve. You may need to add a splash more broth and increase baking time by 5-10 minutes if cooking from cold.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave with a splash of broth or water, or in the oven covered with foil until heated through.

→ Can I add protein to this dish?

Absolutely! Cooked chicken, Italian sausage, or shrimp work well. Add pre-cooked protein in the final baking stage. For vegetarian options, white beans or chickpeas make excellent additions.

→ Is there a way to make this gluten-free?

Yes, simply substitute your favorite gluten-free pasta. Be aware that gluten-free pasta often cooks more quickly, so you may need to reduce the initial cooking time before adding the cheese and baking.