Baked ziti with zucchini

Baked ziti with zucchini is a pretty dish and perfect to prepare with our homemade pasta rigatoni or dried ziti! Baked homemade pasta rigatoni with zucchini is a wonderful way of making the most of the profuse amounts of zucchini that are often available when they come into season. We also like this recipe because it is simple and unfussy, can be prepared in advanced and frozen if necessary.

Just a tip: Baked pastas are even better served the next day!

Ingredients for baked ziti with zucchini – Serves 2 – 4

  • 1 lb (500 grams) homemade pasta penne or rigatoni pasta (dried will do, just follow the instructions on the packet)
  • 1 lb (500 grams) zucchini
  • 2 tablespoons olive oil
  • 10 oz (300 grams) mozzarella, diced
  • 1 pint (500 ml) bechemal sauce
  • 4 oz (100 grams) grated cheese to taste
  • 2 ounces butter, diced
  • 2 tablespoons extra virgin olive oil to taste
  • 1 level teaspoon salt

  1. Wash the zucchini and cut them lengthwise into thin slices.
  2. Fry in olive oil then put them on paper towels to remove excess oil.
  3. Add salt and set aside.
  4. Cook the pasta in plenty of salted water to al dente, drain and put it in a bowl then toss with a little olive oil and a few tablespoons of the bechemal sauce.
  5. Take a baking dish and put a little of sauce on the bottom.
  6. The make a layer of pasta and a layer of zucchini.
  7. Cover with some bechemal sauce and mozzarella and a generous sprinkling of grated cheese.
  8. Make another layer as before and finish with a sprinkling of cheese and dot with the butter.
  9. Bake at 200C / 390F degrees for 15-20 minutes until the cheese melts and turns golden brown.
  10. Allow to rest for up to 10 minutes before serving.

FROM: In Cucina Con Mara

Pasta, Pasta, Primi

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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