An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Baked Zucchini Pasta
NUTRITION · PER SERVING53M COOK
CAL 35%·PRO 47%
CARBS 51G29% OF CAL
4G FIBER0G ADDED0G INTRINSIC40G OTHER8G TOTAL SUGAR
FAT 46G59% OF CAL
19G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, cheesy baked pasta loaded with fresh zucchini, mint, and herbs. An easy Italian comfort dish perfect for summer when zucchini is plentiful.
mainitalianpasta⚙️ food processor🥧 baking dish🍳 skillet🌀 blender🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4-5 tablespoons olive oil (divided)
- 1 clove garlic
- 1 small onion or shallot (finely chopped)
- 3-4 cups chopped zucchini
- ½-1 teaspoon oregano
- ¼ teaspoon salt
- 1-2 dashes hot pepper flakes
- 2-3 fresh mint leaves
- ¾ cup freshly grated parmigiano
- ¾ cup cream (whole, heavy or whipping cream)
- 3-4 cups cooked pasta (about 2 cups dry)
- 1-1½ cups shredded firm mozzarella
- 2-3 tablespoons freshly grated parmigiano
- 1-2 tablespoons finely chopped parsley
At a glance
PER SERVING · TIME 53M
CAL 35%·PRO 47%
CARBS 51G29% OF CAL
4G FIBER0G ADDED0G INTRINSIC40G OTHER8G TOTAL SUGAR
FAT 46G59% OF CAL
19G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 8m
- Sodium
- 1015mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 469mg
- Calcium
- 513mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1015MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.