Zucchini Pasta Parmesan

Name: Zucchini Pasta Parmesan
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Ingredients: Shop Giada’s Pasta Club Subscription!; 4 medium zucchinis, about 1 ½ to 2 pounds; 4 cloves garlic, sliced thin; 3 tablespoons olive oil, plus 2 tablespoons; 3 teaspoons Giadzy spicy seasoning salt, divided; 1 box Giadzy ziti; 3 jars Giadzy passata; 3/4 cup panko breadcrumbs; 2 cups freshly grated parmesan cheese, divided; 1/3 cup basil leaves, torn or roughly chopped

20 MINPrep Time

55 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

This recipe captures the very best of summer and comfort food in one baking dish. Roasted zucchini becomes sweet and caramelized, then gets tossed with passata, al dente pasta, and plenty of cheese before baking until bubbly with a crisp golden breadcrumb topping. It's a fresh take on Giada's classic Zucchini Parmesan that's hearty enough for dinner, but still tastes like summer.

Zucchini Pasta Parmesan

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

55 minutes

Ingredients

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4 medium zucchinis, about 1 ½ to 2 pounds
4 cloves garlic, sliced thin
3 tablespoons olive oil, plus 2 tablespoons

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3 teaspoons Giadzy spicy seasoning salt, divided

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1 box Giadzy ziti

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3 jars Giadzy passata

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3/4 cup panko breadcrumbs
2 cups freshly grated parmesan cheese, divided
1/3 cup basil leaves, torn or roughly chopped

Instructions

Preheat the oven to 450 degrees F.
Cut each zucchini in quarters lengthwise and cut into 1/2-inch half-moons. Place them in a 9x13 inch baking dish with edges at least 2 inches high, and drizzle with the 3 tablespoons olive oil. Add the garlic. Season with 1 1/2 teaspoons of the seasoning salt, and toss well to coat. Roast, stirring halfway through, until the liquid has evaporated and the zucchini is beginning to brown, about 35 minutes.
Meanwhile, cook the ziti to just shy of al dente according to package instructions. Once the zucchini is done cooking, carefully add the pasta directly to the baking dish, along with the jars of passata and 1 teaspoon of seasoning salt. Add in 1 cup of Parmigiano Reggiano and toss to combine everything until well-coated.
In a medium bowl combine the panko, the remaining cup of Parmigiano Reggiano, the last 1/2 teaspoon of seasoning salt and remaining 2 tablespoons olive oil. Toss well to combine. Sprinkle the breadcrumb mixture over the top and return to the oven for another 15 to 20 minutes, or until golden brown and bubbly. Remove from the oven and cool for 10 minutes. Sprinkle with the basil and serve warm.