Zucchini pesto pasta is the ultimate summer recipe! During the summer, we tend to steer clear of heavy lasagna and look for lighter options. We have a fun way to make for a new kind of lasagna using summer vegetables and pesto, perfect for the warmer weather. Our garden was bursting with basil, which inspired us to get creative with pesto. One dish we came up with is a baked zucchini pesto pasta that was not only delicious but also super fun to make. And that's not all – we also created a pesto cauliflower recipe for those looking to enjoy a new take on cauliflower rice. The best part? Basil, Tomatoes, Zucchini, cauliflower, and other veggies can be easily grown in the garden or found at the local farmers' market during the summer. making this a fun won't impact the budget dish.
Easy Summer Casserole
Our Baked Zucchini Pesto Pasta recipe satisfies any cravings for a cheesy lasagna but with a refreshing twist of summer lemon pesto. This casserole dish is effortless to make and can even be made ahead of time and frozen for later use. It is always lovely to have a taste of summertime in the middle of winter. Our homemade lasagna is another dish that is super easy to make and has a ton of bold flavors.
As I mentioned, this is a really fun and easy dish to make. When Amy was little, I would always get her to help with layering things like lasagna. This was a great way to get her to try new foods. She was not a picky eater, but it was a way to get her excited about new foods. Also, we both really enjoyed spending time together. We still do! 😀
Putting the Zucchini Pesto Pasta together
To make this zucchini recipe, cook the pasta and set it aside. Sauté the zucchini and tomatoes. Mix the pesto and ricotta cheese together for a creamy texture and toss with the pasta. Then layer the pasta, zucchini/tomato mixture, and cheese in a casserole dish. Bake and serve.
TIPS:
- Mix the Pesto and Ricotta Cheese together. This adds such a nice creamy texture.
- Cook the pasta one minute less than the package recommends for al dente
- When cooking the pasta: After the water starts to boil, just before you add the dry pasta to the water, season the water with about 2 TBS salt. This way, your pasta water won't be concentrated with salt and potentially overseason your pasta. By adding the salt after the boil starts, your pasta will be perfectly flavored and not over-salted.
- Don't forget to rinse and clean all your veggies before starting. This will save you time in the cooking process
Here are some other recipes we thought you might like:
- Lasagna - a lighter version - A healthier version of the classic lasagna recipe with same delicious flavor. Our easy homemade lasagna is modified with fewer calories.
- Shrimp pesto pasta salad - Perfect for a picnic or cookout and comes together in a flash. Pesto and Ricotta cheese coat the pasta and shrimp. The cherry tomatoes and onion add a sweet crunch.
- Air fryer pesto shrimp - an easy appetizer or main dish that is ready in less than 30 min. Bright pesto coats tender shrimp for the perfect flavor combo.
- Creamy basil pesto sauce - Crave big flavor without the guilt? Make this low-calorie Creamy Basil Pesto Sauce for pasta, pizza, shrimp, cauliflower rice, and more!
- Spicy basil pesto - Maximize your summer basil with this delicious, lighter pesto that bursts with flavor.
A Tasty Twist on Pasta: Zucchini Pesto Delight
A Few Things We Use
Ingredients
- 8 Ounces Pasta
- 2 Medium Zucchini or Summer Squash About 4 Cups. Chopped into bite-size pieces.
- 1 Tablespoon Olive Oil
- 1 Clove Garlic Sliced or Crushed
- 1 teaspoon Salt
- 6 Ounces Mozzarella Cheese
- 1 Cup Pesto
- ½ Cup Ricotta Cheese
- 2 Cups Cherry Tomatoes
- ½ Ounces Parmesan Cheese
Instructions
- Preheat oven to 350°Prepare all ingredients.
- Chop zucchini into bite-size pieces and slice or crush the garlic.
- To prepare pasta, bring water to a boil and add two tablespoons of salt. Cook pasta for 1 minute less than the suggested time for Al Dente Pasta. Once cooked, drain the pasta and set it aside.
- To prepare zucchini or summer squash, heat one tablespoon of olive oil in a saute pan. Add sliced or crushed garlic, followed by the squash and one teaspoon of salt. Saute the mixture for 5 minutes.
- Add the whole cherry tomatoes to the zucchini. Cook for 3 minutes.
- Mix together pesto and ricotta cheese.
- Toss the Pesto/Ricotta mixture into the cooked pasta to coat
- Place a layer of the pasta mixture in a casserole dish (½ of the Pasta)
- Add ½ of the squash/tomato mixture on top of the pasta.
- Place ½ of the mozzarella cheese on top of the squash
- Layer with the rest of the pasta, then the rest of the squash. Add the rest of the mozzarella and the Parmesan cheese on top.
- Cover the casserole with the casserole lid or aluminum foil and place the COVERED casserole in the preheated oven. Bake for 45 minutes.
- Remove the cover and Bake for 15 minutes to ensure the cheese is melted and creates a little crunch!
- Enjoy!!!!!
Notes
Nutrition
Other fun recipes using lemon and or pasta are Pasta in garlic lemon sauce, Lemon ricotta pasta with shrimp and spinach, Lemon chicken, Lemon ricotta sauce with shrimp, Creamy Lemon pasta with shrimp, Pesto pasta with garlic and lemon, Herb crusted lamb, Fettuccine with Sausage, Fresh Tomato Pasta, Seared Scallop with Pasta, and of course, a dessert Blueberry lemon cheesecake
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