Broiled Cheesy Zucchini Pasta
This family-pleaser was suggested by Scramble member Kelly O’Rourke. This comforting dish is the perfect marriage of a vegetable pasta and mac n' cheese.
Ingredients
- 12 oz. ziti or other short pasta (use wheat/gluten-free, if needed)
- 1 Tbsp. extra virgin olive oil
- 1 zucchini halved lengthwise and thinly sliced
- 3 cloves garlic minced, about 1 1/2 tsp.
- 15 oz. diced tomatoes with their liquid, or use 3 large tomatoes, diced
- 1/2 cup white wine or use chicken or vegetable broth
- 1 1/2 tsp. dried basil or use 2 Tbsp. fresh sliced basil
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Cheddar cheese or use additional mozzarella
Instructions
- Preheat the broiler. Cook the pasta according to package directions, removing 1/4 of the pasta (about 1 1/2 cups) for another use (or for picky eaters) if you make a 16 oz. package.
- While the pasta is cooking, heat the oil in a large ovenproof skillet over medium heat. Add the zucchini and garlic and sauté them for 3 minutes. Add the tomatoes and their liquid, the wine (or broth), and basil.
- Simmer the sauce, stirring it occasionally, until the pasta is done, 10 - 15 minutes.
- Drain the pasta well and add it to the skillet with the tomatoes and zucchini, stirring the mixture together. Cover it with the cheeses and put the skillet under the broiler for 3 - 4 minutes until it is browned (but not burned - watch it carefully!) on top. Serve it immediately or refrigerate it for up to 2 days.
Slow Cooker Directions:
- Place the zucchini, garlic, tomatoes and their liquid, wine (or broth), and basil in the slow cooker and cook on low 6 - 10 hours (or even longer if you wish) or on high 3 - 5 hours. Cook the pasta according to the package directions, then place the cooked pasta in an ovenproof skillet, top with the vegetable sauce, then the cheeses, and broil as directed. Or, if you wish, the mozzarella and Cheddar can be added to the slow cooker up to 1/2 hour before serving (while you cook the pasta). Place the pasta on individual plates, and then cover with the vegetable sauce/cheese combination. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
- Place the zucchini, garlic, tomatoes and their liquid, wine (or broth), and basil in the slow cooker and cook on low 6 - 10 hours (or even longer if you wish) or on high 3 - 5 hours. Cook the pasta according to the package directions, then place the cooked pasta in an ovenproof skillet, top with the vegetable sauce, then the cheeses, and broil as directed. Or, if you wish, the mozzarella and Cheddar can be added to the slow cooker up to 1/2 hour before serving (while you cook the pasta). Place the pasta on individual plates, and then cover with the vegetable sauce/cheese combination. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, halve and slice the zucchini, peel the garlic, shred the cheeses if necessary and refrigerate, or fully assemble and refrigerate the dish.
Scramble Flavor Booster: Add 1/4 tsp. crushed red pepper flakes to the skillet with the zucchini and garlic. Serve it with additional crushed red pepper flakes at the table.
Tip: Wondering if your skillet is safe for the oven? First, see if the manufacturer has provided any indication on the bottom of the pan. If not, generally glass, aluminum, ceramic, stainless steel, and cast iron are oven-safe. A couple big no-nos for the oven are any skillets that have nonstick surfaces or any plastic (like on the handle) that could melt in the oven. Keep in mind that it is always wise to follow the manufacturer's directions (check the website) for safe use and maximum temperatures for your cookware, as some can only be used up to 350 or 400 degrees.
Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 7g, 11%; Saturated Fat: 3g, 15%; Cholesterol: 10mg, 3%; Sodium: 230mg, 10%; Total Carbohydrate: 47g, 16%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 16g
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