Zucchini Baked Ziti Food

ZUCCHINI BAKED ZITI

Steps:

• Boil water and cook the ziti according to package directions.
• While it is cooking, follow next steps.
• When it is done, drain and set aside in large bowl (or pot).
• Slice the zucchini.
• In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
• Take them out of the pan and drain on paper towels.
• In a saucepan, heat the remaining 1/4 cup oil.
• Add the onion and cook until translucent.
• Add the garlic and cook for 2 minutes.
• Add the tomatoes, basil, parsley, salt and pepper.
• Simmer uncovered for 20 minutes.
• Preheat oven to 350 degrees.
• Pour into large bowl with the drained ziti.
• Rub two shallow baking pans with olive oil.
• In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
• Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
• Repeat the layers in that pan.
• Repeat above steps for second pan.
• Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
• OR BAKE ONE, FREEZE ONE!
• OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
• Defrost before baking.

BAKED ZUCCHINI

Steps:

• Heat the oven to 350 degrees F.
• Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
• To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.

MELTED ZUCCHINI BAKED ZITI

Steps:

• Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Be sure to reserve the ½ cup of the pasta water after cooking!
• Heat a large skillet (you can do an oven safe one if you don't want to transfer) over medium-low heat and add the olive oil. Add the zucchini, garlic, salt and pepper. Stir to combine. Cook, stirring often, until the zucchini cook down and sort of melt into the pan. Stir in the red pepper flakes.
• Stir in the reserved pasta water and the pesto. Stir in the fresh basil. By this time the pasta should be finished. You can either add everything to a baking dish or add it all to the skillet if it's large enough. Toss the pasta with the zucchini pesto mixture - whether it's in the dish or skillet.
• Add the ricotta cheese in scoops throughout the pasta. Toss it together until the ricotta coats most of the pasta. Add the fresh mozzarella - a few slices in the noodles and a few on top too.
• Bake for 20 to 25 minutes, just until the cheese melts everything comes together. Remove and serve immediately with a sprinkle of fresh parmesan and fresh basil for garnish.

ZUCCHINI BAKED ZITI RECIPE

Steps:

• Preheat oven to 350°F. Grease a 9x13 casserole dish and set aside.
• Heat a large skillet over medium-high heat and add frozen zucchini spirals.
• Cover and let cook, 6 minutes.
• Remove the lid and flip. Season with salt and pepper and cook an additional 3 minutes.
• Drain the zucchini in a mesh sieve.
• Meanwhile, heat a medium sauce pan over medium high heat.
• Add the onion and ground beef. Season with salt and pepper.
• Cook until browned, about 6 minutes.
• Mix in the minced garlic and cook until fragrant, 30 seconds.
• Drain the fat from the ground beef and mix in the marinera sauce.
• Bring to a boil and then reduce heat to a simmer. Simmer 10 minutes.
• Once meat sauce is cooked, start building your baked ziti dish.
• Start with half of the cooked zucchini spirals in an even layer in the prepared casserole dish.
• Spread half of the sauce over the zucchini and sprinkle with 1/2 cup mozzerella and 1/2 cup cheddar cheese.
• Repeat with reamining zucchini, sauce, and cheese.
• Sprinkle baked ziti with parmesan cheese.
• Place casserole in oven and bake, uncovered for 30 minutes, until cheese is melted and sauce is bubbling around the edges.

ZITI WITH ROASTED ZUCCHINI AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
• Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
• While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
• Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

VEGETARIAN BAKED ZITI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
• Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
• Mix spaghetti sauce and diced tomatoes together in a medium bowl.
• Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
• Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.

BEST VEGETARIAN BAKED ZITI

Steps:

• Heat oven to 375 degrees F.
• Bring a large pot of salted water to a boil. When ready, add the pasta and cook to al dante according to package. When ready, drain pasta but save about 1/2 cup cooking water.
• While the pasta is cooking , cook the vegetables. In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so, tossing regularly, then add diced zucchini, bell pepper, and garlic. Raise heat to medium-high and cook for about 6 to 8 minutes, tossing regularly, until vegetables have softened and cooked through. Season with kosher salt, oregano and paprika. Sit aside till needed.
• In a mixing bowl, combine the ricotta, 1/4 cup grated Paremsan and 3 tbsp Mozzarella. Mix well. (If needed, add a drizzle of extra virgin olive oil to help mix the cheese)
• Once the pasta has been cooked and drained, bring it back to the cooking pot. Add 1/2 of the marinara sauce and starchy cooking water you reserved (1/2 cup). Mix well to coat the pasta with the sauce. Fold in the ricotta cheese filling. Mix again to combine, but leave some big "pockets" of the cheese mixture.
• Grab a 9 1/2" x 13" casserole dish. Pour a little marinara sauce to the bottom of the dish, spread. Spread half the pasta. Now add the cooked vegetables and some of the torn basil on top and spread well across the pasta layer. Sprinkle a little bit of shredded mozzarella on top (leave more mozzarella for very top layer.) Add remaining pasta. Spread remaining marinara sauce on top and add remaining mozzarella cheese and Parmesan cheese.
• Place the casserole dish on the middle rack of your heated oven. Bake uncovered for 30 minutes or so. Remove from heat and let rest about 10 to 15 minutes before cutting through. garnish with fresh basil.

BAKED ZITI WITH ROASTED VEGETABLES

Steps:

• To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
• Place the cauliflower florets on one pan. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle the salt over the two pans. Gently toss until the vegetables on each pan are lightly coated in oil.
• Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway (lower rack to upper rack, and vice versa). Leave the oven on at 425, because we're going to bake the dish at the same temperature. If you end up with any stray burnt onion pieces, discard them, and set the vegetables aside.
• Meanwhile, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.
• Add 2 cups of the marinara, the chopped basil, and 1/2 cup of the mozzarella to the pasta. Gently stir to combine.
• It's assembly time! Spread 1 cup of additional marinara sauce inside a 9×13″ baker. Top with half of the pasta mixture, and gently spread it into an even layer. Evenly sprinkle the roasted cauliflower on top, then dollop 1 cup of the cottage cheese over the cauliflower (it doesn't need to be spread into an even layer), followed by 1/2 cup of the mozzarella.
• Top the mozzarella with the remaining pasta. Then sprinkle the roasted peppers and onion on top, dollop the remaining cup of ricotta on top, then dollop the remaining cup of marinara on that, then sprinkle the remaining cheese all over.
• Place a clean, rimmed baking sheet on the lower oven rack to catch any drippings. Place the ziti, uncovered, on top of the baking sheet. Bake for 30 minutes, then transfer to the upper rack for 2 to 5 more minutes until the cheese is deeply golden, if desired.
• Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice with a sharp knife, and serve.

BAKED ZITI

Steps:

• Preheat oven to 350.
• Boil ziti, following package directions, drain and place in a large bowl.
• Mix all the ricotta cheese and half of the mozzarella with the ziti.
• Spray a 13x9 pan with Pam.
• Cover the bottom half of the pan with about half the sauce.
• Put the ziti mixture on top of sauce.
• Pour remaining sauce on top of ziti.
• Sprinkle with the parmesan cheese.
• Top with the remaining mozzarella cheese.
• Bake for 20-30 minutes until cheese is melted and it is lightly golden.

BAKED ZITI WITH SUMMER VEGETABLES RECIPE

Steps:

• Cook pasta in salted water according to package directions. Drain and cool slightly, about 10 minutes.
• While pasta cooks, preheat broiler with oven rack 6 inches from heat. Toss together squash, zucchini, tomatoes, garlic, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on an aluminum foil-lined rimmed baking sheet. Spread in a single layer; broil until charred and tender, about 10 minutes.
• Preheat oven to 350°F. Stir together ricotta, Romano, basil, vinegar, and remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
• Combine pasta, cooked vegetables, and marinara sauce in a large bowl; gently stir to combine. Spoon half of pasta mixture into a 13- x 9-inch baking dish. Dollop 1 cup of ricotta mixture evenly on pasta mixture. Repeat with remaining pasta mixture and ricotta mixture. Top evenly with mozzarella.
• Bake at 350°F until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil.

ZUCCHINI NOODLE BAKED ZITI WITH ROMESCO

Steps:

• Boil water and add over cashews to completely cover, let sit for 30 minutes. In the meantime, make the romesco meat sauce.
• Using tongs, carefully, lightly roast each sweet pepper over an open flame on your stove top. Rotate the pepper, just for a couple of minutes for each pepper until you have light blisters. Set aside to cool for a few minutes.
• Once cool enough to handle, roughly chop peppers (discard the inside and seeds), toss the peppers in your food processor with the rest of the ingredients and pulse until well blended into a sauce. Set aside.
• To a skillet, add olive oil with chopped onions over medium heat and lightly cook until translucent for a few minutes, then add in the ground meat breaking it up with a spoon. Cook, while mixing well and adding in seasonings until the meat, is cooked (no red/raw meat is showing anymore).
• Add romesco sauce over top of meat and reduce heat to low until well coated and slightly bubbling.
• Roughly chop spiralized zoodles (I made mine into the large ribbon-like pieces, but any shape will do!), into bite-size pieces so it's less stringy. Add to pan and with tongs, coat completely in the romesco meat sauce. Turn heat off.
• Finish up the cheese by draining cashews, and adding them to a blender or food processor with lemon, nutritional yeast, lemon juice, salt and egg. Mix until well blended - it's okay if it's very loose, it will stiffen up in the oven.
• Time to assemble!
• Add a layer of the romesco meat sauce with coated zoodles to the bottom of your baking dish (8-inch should work well!)
• Then pour in a layer of the cashew cheese. Repeat this with the cashew cheese left last on top of the entire ziti.
• Bake for 20-30 minutes, optionally add more nutritional yeast to the top mid-way and broil for a little more color for just a minute or two - watch carefully. Serve!

TUSCAN VEGETARIAN BAKED ZITI

Steps:

• Heat oven to 375ºF.
• Reserve 3/4 cup cheese; combine remaining cheese with all remaining ingredients.
• Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with reserved cheese.
• Bake 20 to 25 min. or until heated through.

ZITI WITH ROASTED ZUCCHINI

Steps:

• Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
• Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).
• Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.