Zucchini Pasta Bake
This easy one-pot Zucchini Pasta Bake is loaded with fresh zucchini and sweet corn making it the perfect cheesy, summer pasta dish!
Servings: 6 people
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot diced
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
- 2 ears corn kernals removed
- 1 lb zucchini sliced into ¼ inch thick pieces
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 lb short pasta such as penne, fusilli, or rigatoni
- 1 lemon zested
- 2 cups shredded low-moisture mozzarella cheese
Instructions
- Preheat the oven to 400.
- 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. Add in the corn, zucchini and a pinch of salt and cook until beginning to soften, about 3-5 minutes.
- Add in 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 keep the pasta from sticking together and adding in the other cup of broth as needed as the liquid evaporates.
- Top with mozzarella cheese and bake uncovered until the pasta is fully cooked and the cheese is melty, about 10 more minutes
- Serve immediately.
