Growing up, pasta night always meant the same thing – regular ziti with meat sauce straight from a jar. Don’t get me wrong, I loved it, but that’s just how my mom rolled in the kitchen. Simple and straightforward.
But here’s the thing about traditional ziti – it can be a bit heavy, especially during summer when the garden’s overflowing with fresh veggies. That’s why I started sneaking zucchini into my baked ziti. It keeps that comforting pasta feel we all love, while making the dish a little lighter and adding some extra goodness without anyone being the wiser.
Why You’ll Love This Zucchini Baked Ziti
- Quick weeknight dinner – Ready in just 45 minutes, this pasta dish is perfect for those busy evenings when you want something homemade but don’t have hours to spend in the kitchen.
- Veggie-packed pasta – With four whole zucchini mixed in, you’re getting a good serving of vegetables while enjoying your comfort food favorites.
- Three-cheese goodness – The combination of ricotta, mozzarella, and parmesan creates a creamy, melty texture that makes every bite satisfying and delicious.
- Fresh and seasonal – Using fresh basil, pesto, and summer zucchini makes this pasta dish taste light and garden-fresh, perfect for using up your summer produce.
What Kind of Zucchini Should I Use?
For baked ziti, medium-sized zucchini around 6-8 inches long work best since they’re usually less watery and have fewer seeds than larger ones. Look for zucchini that feels firm and heavy for its size, with smooth, blemish-free dark green skin. If you can only find larger zucchini at the store, that’s okay too – just be sure to remove the seedy center before cooking, as it can make your dish watery. When prepping your zucchini, try to cut all pieces roughly the same size so they cook evenly in your pasta dish.
Options for Substitutions
This comforting pasta dish is pretty adaptable – here’s what you can switch up:
- Ziti pasta: Don’t have ziti? No worries! Any medium-sized tube pasta works great here – try penne, rigatoni, or even rotini. Just make sure to cook it al dente since it’ll continue cooking in the oven.
- Zucchini: You can swap zucchini with yellow summer squash, or mix both. In a pinch, you could even use eggplant (though you’ll want to salt it first to remove excess moisture).
- Pesto sauce: Store-bought or homemade both work fine. If you’re out of pesto, mix 2 tablespoons olive oil with 1/4 cup finely chopped basil and 1 minced garlic clove as a quick substitute.
- Ricotta cheese: Cottage cheese (blended until smooth) makes a good substitute for ricotta. For a dairy-free version, try mashed silken tofu with a bit of lemon juice and salt.
- Fresh mozzarella: Regular block mozzarella works too – just grate it instead of slicing. You could also use provolone or fontina cheese.
- Fresh basil: While fresh basil gives the best flavor, you can use dried basil in a pinch (use about 1 tablespoon). Fresh spinach can also work for adding some green color and nutrients.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini baked ziti is dealing with excess moisture from the zucchini, which can make your pasta watery – combat this by cooking the zucchini on high heat until it’s lightly browned and most of the water has evaporated. A common error is overcooking the pasta before it goes in the oven; instead, cook it 2-3 minutes less than al dente since it will continue cooking while baking. To prevent a dry casserole, don’t skip saving some pasta water before draining – this starchy liquid helps create a silky sauce that brings everything together. For the best cheese pull and texture, avoid using pre-shredded cheese as it contains anti-caking agents that prevent proper melting, and make sure to let the dish rest for 5-10 minutes after baking so the cheese can set slightly.
What to Serve With Zucchini Baked Ziti?
This cheesy, veggie-packed pasta dish pairs perfectly with a simple side salad dressed in light Italian vinaigrette – the fresh, crisp greens balance out the rich, creamy pasta. I love serving some warm garlic bread or crusty Italian bread on the side to soak up any extra sauce (because let’s be honest, that’s the best part!). If you want to add more vegetables to your meal, try some roasted cherry tomatoes or sautéed mushrooms, which complement the zucchini and herbs in the pasta really well. For a complete Italian-style dinner, finish the meal with a scoop of lemon sorbet or a few butter cookies.
Storage Instructions
Keep Fresh: This zucchini baked ziti is perfect for leftovers! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better as they meld together, making it a great make-ahead meal for busy weeknights.
Freeze: You can freeze this pasta dish for up to 3 months in a freezer-safe container. Just keep in mind that the zucchini might become a bit softer when thawed. I like to portion it into individual servings before freezing – it makes reheating so much easier!
Reheat: To warm up your ziti, cover it with foil and pop it in the oven at 350°F for about 20 minutes, or until heated through. For single servings, the microwave works great too – just heat in 30-second intervals, stirring in between. If it seems a bit dry, splash in a little water or marinara sauce to bring back the moisture.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 70-80 g
- Fat: 130-150 g
- Carbohydrates: 240-260 g
Ingredients
- 1 pound ziti pasta (or similar shape noodle)
- 1/2 cup saved pasta water
- 1/3 cup olive oil
- 4 medium zucchini, sliced or chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 tablespoons pesto sauce
- 1 cup fresh basil leaves, packed (plus more for garnish)
- 12 ounces ricotta cheese
- 12 ounces fresh mozzarella cheese, sliced
- Grated parmesan cheese, for serving
Step 1: Prepare the Pasta and Preheat Oven
Preheat your oven to 350 degrees F.
Bring a pot of salted water to a boil and cook the pasta according to the package directions.
Remember to reserve ½ cup of the pasta water after cooking, as this will be used later to enhance the sauce.
Step 2: Cook the Zucchini Mixture
In a large skillet (preferably oven-safe to avoid transferring later), heat olive oil over medium-low heat.
Add zucchini, garlic, salt, and pepper to the skillet, stirring to combine.
Cook while stirring often until the zucchini softens and begins to melt into the pan.
Finish by stirring in red pepper flakes for a burst of heat.
Step 3: Incorporate Pasta Water and Flavorings
Add the reserved pasta water and pesto to the skillet, stirring until thoroughly mixed.
Add fresh basil, and by now, your pasta should be ready.
Decide whether to use the skillet or a separate baking dish for combining all ingredients.
Toss the cooked pasta with the zucchini pesto mixture, ensuring even distribution.
Step 4: Add Cheese and Prepare for Baking
Scoop dollops of ricotta cheese throughout the pasta, gently tossing to coat most of the pasta with the creamy cheese.
Distribute fresh mozzarella slices evenly throughout the noodle mixture and a few more slices on top for extra cheesiness.
Step 5: Bake the Dish
Bake in the preheated oven for 20 to 25 minutes, or until the cheese has melted and the dish is bubbly and golden.
This short baking time ensures all the flavors meld together beautifully.
Step 6: Garnish and Serve
Once baked, remove the dish from the oven and serve immediately.
Add a sprinkle of fresh Parmesan cheese and a few extra leaves of fresh basil for an aromatic garnish.
Enjoy the delightful harmony of fresh ingredients and creamy textures!