Zucchini Pasta Bake (Printable Version)
A creamy one-pot pasta with fresh zucchini, sweet corn and melty mozzarella cheese - ready in just 35 minutes!
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 medium shallot, diced
03 -
2 cloves garlic, minced
04 -
½ teaspoon red pepper flakes
05 -
2 ears corn, kernels removed
06 -
1 lb zucchini, sliced into ¼ inch thick pieces
07 -
3 cups vegetable broth
08 -
1 cup heavy cream
09 -
1 lb short pasta (penne, fusilli, or rigatoni)
10 -
1 lemon, zested
11 -
2 cups shredded low-moisture mozzarella cheese
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C).
02 -
Heat a large pot or Dutch oven on medium-high heat. Add the olive oil, then the shallot, garlic, and red pepper flakes, cooking until fragrant, about 1 minute.
03 -
Add in the corn, zucchini and a pinch of salt. Cook until beginning to soften, about 3-5 minutes.
04 -
Add 2 cups of the broth, cream, pasta, lemon zest and another good pinch of salt. Bring to a boil. Cook until the pasta is almost al dente, about 15 minutes, stirring occasionally to prevent sticking. Add the remaining cup of broth as needed as liquid evaporates.
05 -
Top with mozzarella cheese and bake uncovered until the pasta is fully cooked and the cheese is melted, about 10 more minutes.
06 -
Serve immediately while hot.
# Additional Notes:
01 -
This one-pot summer pasta dish combines fresh zucchini and sweet corn for a cheesy, seasonal main course.