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Baked Zucchini Pasta

Baked Zucchini Pasta
  • Prep: 10 minutes
  • Cook: 10 minutes
  • Serves: 4-6
A fresh green and yellow zucchini pasta recipe the entire family will love. Recipe by Idaho Preferred®

Categorized: EntréesSide Dishes


  • 1lb whole wheat pasta
  • 1 jar (24 oz) red pasta sauce
  • 2 small fresh Idaho grown zucchini – 1 green, 1 yellow – cut into 1/4″ thick slices
  • 1/4 cup fresh Idaho grown basil leaves, cut into thin strips
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • freshly ground salt and pepper to taste


  • Bring 4-6 quarts of water to a rolling boil, add salt to taste

  • Add pasta to boiling water, stir gently. Return to a boil and cook to “al dente” texture, uncovered, stirring occasionally for 11 minutes.

  • Remove from heat. Drain well.

  • Add pasta sauce to hot pasta and toss gently. Pour pasta with sauce into a rectangular casserole dish, set aside.

  • In a frying pan, sautée zucchini slices in 2 tbsp olive oil. Lightly season with freshly ground salt and pepper. Toss occasionally and cook until tender, but not too soft (approx 5 minutes).

  • Remove zucchini from pan, and let cool slightly.

  • Preheat oven broiler on high.

  • Arrange sautéed zucchini slices on pasta in casserole dish, alternating between yellow and green slices. Top with freshly grated Parmigiano-Reggiano cheese and sliced basil.

  • Put casserole dish in oven for approximately 5-7 minutes, or until cheese is melted and zucchini is slightly browned and crisp. Remove from oven and serve immediately.