Zucchini Pasta Bake has become my go-to for a quick, satisfying weeknight meal, and I know you’ll feel the same. I remember the first time I tried making it – I was amazed at how the zucchini softened and melded with the creamy lemon sauce and chewy orzo. The aroma of garlic, herbs, and melting cheese filling my kitchen is pure comfort. It’s so simple, and knowing how to make zucchini pasta bake is a game-changer for busy evenings. This easy zucchini pasta bake is truly a winner that the whole family will love. Let’s get cooking!
Why You’ll Love This Zucchini Pasta Bake
- Incredibly flavorful with a creamy lemon sauce and savory chicken.
- Ready in under an hour, making it a perfect easy zucchini pasta bake for busy weeknights.
- Packed with healthy ingredients like zucchini, kale, and lean chicken.
- A budget-friendly meal that uses simple, accessible ingredients.
- A crowd-pleasing dish that even picky eaters will devour.
- This easy zucchini pasta bake is a fantastic way to incorporate more vegetables into your diet.
- It’s a satisfying one-pan meal, meaning less cleanup for you!
Ingredients for Zucchini Pasta Bake
This zucchini pasta recipe bake comes together with simple, fresh ingredients. Here’s what you’ll need:
- 3 tablespoons olive oil, divided – essential for sautéing and flavor
- 2 zucchini or summer squash, thinly sliced – the star veggie!
- 4 cloves garlic, minced – for that amazing aromatic base
- 1 medium yellow onion, chopped – adds sweetness and depth
- 1.5 lbs boneless, skinless chicken thighs – tender and flavorful protein
- 1/2 tablespoon dried thyme – classic herb pairing
- 1 tablespoon Italian seasoning – a blend of savory herbs
- 1/2 teaspoon salt – enhances all the flavors
- 1/4 teaspoon black pepper – adds a touch of spice
- Red chili flakes, to taste – for a hint of heat
- 1 medium lemon, juice and zest – brightens everything up
- 1 cup dry orzo pasta – cooks right in the sauce
- 1.5 cups low sodium chicken broth – the liquid base for simmering
- 2 cups chopped kale – for extra nutrients and color
- 1.5 cups shredded marble cheese – for that gooey, cheesy topping
- 1/4 cup grated parmesan cheese – adds a salty, nutty finish
- 1 tablespoon chopped fresh basil – for a fresh, herbaceous garnish
- Red chili flakes for topping – extra spice if you like it hot!
Having all these on hand makes assembling this dish a breeze.
How to Make Zucchini Pasta Bake
This one-pan zucchini pasta bake is surprisingly simple to put together. You’ll be amazed at how quickly it comes together, filling your kitchen with delicious aromas. Follow these easy steps for a perfect dinner:
- Step 1: Prepare the Zucchini
Start by preheating your oven to 400°F (200°C). In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add your thinly sliced zucchini and season it with a little salt and pepper. Sauté the zucchini, covered, for about 3-5 minutes, giving it a stir now and then until it’s tender-crisp. Then, take it out and set it aside on a plate.
- Step 2: Sauté Aromatics and Sear Chicken
In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the minced garlic and chopped onion, cooking until they’re fragrant and softened, which usually takes about 3 minutes. Next, arrange the chicken thighs in a single layer in the pan. Sear each side for about 3 minutes until they’re nicely browned.
- Step 3: Combine and Simmer
Now it’s time to bring everything together! Add the dry orzo pasta, dried thyme, Italian seasoning, salt, pepper, and red chili flakes to the skillet with the chicken and aromatics. Pour in the lemon juice, lemon zest, and the chicken broth. Stir it all up, making sure the orzo is submerged. Bring the mixture to a boil, then reduce the heat to low-medium, cover the skillet, and let it simmer for 15-20 minutes. The orzo will cook beautifully in the flavorful liquid. For more information on cooking pasta, check out Food Network’s guide.
- Step 4: Add Kale and Cheese
Once the orzo is tender, it’s time for the greens and cheese. If your skillet is oven-safe, stir in the chopped kale and about half of the shredded marble cheese. If your skillet isn’t oven-safe, carefully transfer the entire mixture to a casserole dish before adding the kale and cheese. Spread the kale and cheese evenly.
- Step 5: Bake and Broil
Top the mixture with the remaining shredded marble cheese and the grated parmesan cheese. Place the skillet or casserole dish back into the preheated 400°F (200°C) oven for about 10 minutes, or until the cheese is melted and bubbly. For an extra touch of golden deliciousness, switch the oven to broil for the last 5 minutes, watching carefully so it doesn’t burn.
- Step 6: Finish and Serve
Once it’s out of the oven and the cheese is perfectly golden, stir in the fresh basil for a burst of freshness. Sprinkle a few more red chili flakes on top if you like a little extra heat. This one-pan zucchini pasta bake is best served immediately, hot and cheesy!
Pro Tips for the Best Baked Zucchini Pasta
Want to elevate your baked zucchini pasta game? I’ve picked up a few tricks over the years that make this dish truly special. These tips will help you achieve the perfect texture and flavor every time.
- Don’t skip searing the chicken; it adds a depth of flavor that simmering alone can’t achieve.
- Ensure your zucchini is sliced thinly and evenly for consistent cooking.
- Taste and adjust seasonings before baking, especially if using low-sodium broth.
- If you don’t have an oven-safe skillet, a good quality casserole dish works just as well.
What’s the secret to perfect zucchini pasta bake?
The secret to a perfect creamy zucchini pasta bake lies in the panade created by the orzo absorbing the chicken broth and lemon juice. Also, don’t overcook the zucchini initially; it will finish cooking in the bake for the best texture.
Can I make zucchini pasta bake ahead of time?
Yes, you can definitely prep this dish ahead! Assemble everything except the kale and final cheese topping up to 24 hours in advance. Store it covered in the refrigerator. When ready to bake, add the kale and cheese, and bake as directed, possibly adding a few extra minutes to account for the cold ingredients.
How do I avoid common mistakes with zucchini pasta bake?
A common mistake is overcooking the zucchini at the start, making it mushy. Also, be careful not to overmix the ingredients once the orzo is added, as this can lead to a dense texture. Finally, watch the broiler closely to prevent the cheese from burning.
Best Ways to Serve Zucchini Pasta Bake
This delicious zucchini pasta bake is hearty enough to be a standalone meal, but it also pairs wonderfully with a few simple sides. For a complete and balanced zucchini pasta bake for dinner, I love serving it with a crisp side salad. A simple arugula salad with a light vinaigrette cuts through the richness of the cheese and creamy sauce beautifully. Another great option is some crusty garlic bread – perfect for soaking up any extra sauce! Finally, for a lighter pairing, steamed green beans or a simple cucumber salad offer a refreshing contrast. You might also enjoy our power bowl bliss for another healthy meal option.
Nutrition Facts for Healthy Zucchini Pasta Bake
This zucchini pasta bake is a wholesome meal. Here’s a breakdown of the estimated nutrition per serving:
- Calories: 604 kcal
- Fat: 40 g
- Saturated Fat: 12 g
- Protein: 35 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 276 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more on healthy eating, consider resources like the MyPlate initiative.
How to Store and Reheat Zucchini Pasta Bake
This delicious zucchini pasta bake is best enjoyed fresh, but I know life gets busy, so storing and reheating are key! First, make sure the bake has cooled down for at least 30 minutes to an hour before storing. This helps prevent condensation, which can make things soggy. Once cooled, transfer any leftovers to an airtight container. This zucchini and pasta casserole will keep well in the refrigerator for about 3 to 4 days. While freezing isn’t ideal because the zucchini can become mushy upon thawing, you can freeze portions for up to 3 months if needed. Wrap individual portions tightly in plastic wrap, then in foil. For other dinner ideas, check out our dinner recipes.
To reheat, you have a few options. For a single serving, the microwave is quick, just heat for 1-2 minutes until warmed through. If you want to maintain the cheesy, baked texture, I prefer using the oven. Place a portion on a baking sheet or in an oven-safe dish and reheat at 350°F (175°C) for about 10-15 minutes, or until heated through and the cheese is melty again. If reheating from frozen, allow it to thaw in the refrigerator overnight first for best results.
Frequently Asked Questions About Zucchini Pasta Bake
What is zucchini pasta bake?
A zucchini pasta bake is a comforting dish where pasta and sliced zucchini are baked together in a flavorful sauce, often with cheese and other ingredients like chicken or vegetables. It’s a fantastic way to get more vegetables into your meal in a delicious, baked format.
Why use zucchini in pasta bake?
Using zucchini in a pasta bake is brilliant because it adds moisture and a subtle, slightly sweet flavor that complements the pasta and sauce beautifully. It also boosts the nutritional value, making it a healthy zucchini pasta bake. Plus, when cooked, it softens and blends in, making it appealing even to those who might be hesitant about eating vegetables! For other ways to use vegetables, see our breakfast recipes which often incorporate fresh produce.
Can I use different types of pasta?
Absolutely! While this recipe uses orzo, you can substitute other small pasta shapes like ditalini, small shells, or even broken spaghetti. Just ensure you cook them according to package directions, or adjust the simmering time in the sauce so they cook through properly. The key is having pasta that can hold up to the sauce.
How do I make this recipe gluten-free?
To make this a gluten-free zucchini pasta bake, simply swap the regular orzo for a gluten-free pasta alternative. There are many excellent gluten-free pastas available now made from rice, corn, or legumes that work wonderfully. Ensure your broth and other seasonings are also certified gluten-free for a complete meal.
Variations of Zucchini Pasta Bake You Can Try
This versatile zucchini pasta bake is a fantastic base for all sorts of delicious twists! Whether you’re adapting it for dietary needs or just want to switch up the flavor profile, here are a few ideas I love.
- For a completely vegetarian zucchini pasta bake, simply omit the chicken thighs and perhaps add some white beans or chickpeas for extra protein. A sprinkle of smoked paprika can add a lovely depth of flavor in place of the chicken.
- If you need a gluten-free zucchini pasta bake, swap the orzo for your favorite gluten-free pasta shape, like brown rice penne or lentil rotini. Just be sure to adjust the cooking time as needed.
- Want to make it even richer? Try a creamy zucchini pasta bake by stirring in a dollop of ricotta cheese or a splash of heavy cream along with the kale and cheese. You might also enjoy our cheesy scalloped potatoes for another creamy side dish.
- For a lighter, fresher take, consider a zucchini noodle bake by using spiralized zucchini noodles instead of pasta. This makes for a fantastic low-carb option!
Zucchini Pasta Bake: 1 Easy, Delicious Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This one-pan zucchini pasta bake features chicken, orzo, and zucchini simmered in a creamy lemon sauce, topped with melted cheese. It’s an easy and balanced weeknight meal.
Ingredients
- 3 tablespoons olive oil, divided
- 2 zucchini or summer squash, thinly sliced
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 tablespoon dried thyme
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Red chili flakes, to taste
- 1 medium lemon, juice and zest
- 1 cup dry orzo pasta
- 1.5 cups low sodium chicken broth
- 2 cups chopped kale
- 1.5 cups shredded marble cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped fresh basil
- Red chili flakes for topping
Instructions
- Preheat oven to 400°F. In a large pan, add 1 tablespoon of olive oil over medium heat. Add zucchini and season with salt and pepper. Sauté with the lid on for 3-5 minutes, stirring occasionally. Set cooked zucchini aside on a plate.
- In the same pan, add the remaining 2 tablespoons of olive oil, garlic, and onions. Cook until fragrant, about 3 minutes.
- Sear the chicken thighs by arranging them in a single layer in the pan. Sear each side for about 3 minutes.
- Add orzo, spices, lemon juice, lemon zest, zucchini, and chicken broth to the pan. Bring to a boil.
- Cover and simmer on low-medium for 15-20 minutes.
- If your pan is oven safe, mix in the kale and half the cheese. Top with the remaining cheese and parmesan.
- If your pan is not oven safe, transfer the mixture to a casserole dish before adding kale and cheese.
- Bake for 10 minutes, then broil for 5 minutes until cheese is golden brown.
- Top with additional red chili flakes, stir in fresh basil, and serve.
Notes
- This recipe is best enjoyed fresh.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- Freezing is not recommended as zucchini may become mushy.
- Customize spices to your preference, especially when using low-sodium broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 604 kcal
- Sugar: 2 g
- Sodium: 276 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 169 mg