Best 4 Ziti With Roasted Zucchini And Garlic Recipes

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.

BAKED ZITI

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
• Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

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.

EASY STIR-FRIED ZUCCHINI AND GARLIC

Steps:

• In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
• Season with salt and pepper, then sprinkle with Parmesan cheese.
• Serve immediately.