I thought this recipe would help me use up my never-ending supply of zucchini. It did help, but we didn’t love it. It was a little bland. I used a jar of Giada’s pasta sauce to make things easy. This dish needed something to jazz it up, but I am not sure what.
Vegetable Baked Ziti
prep time: 20 min.
cook time: 45 min.
total time needed: 1 hour, 5 min.
cooking spray or oil mister
1 tbsp. olive oil
1 medium onion, thinly sliced
1 large zucchini, halved lengthwise and thinly sliced
8 oz. button or baby bella mushrooms, sliced
8 oz. whole wheat pasta (penne and rotini work well), cooked al dente according to package
1 large jar marinara sauce (about 24 ounces)
1-15 oz. container of fat-free ricotta cheese
salt and pepper to taste
1 c. reduced-fat Italian blend cheese (or mozzarella)
1 tbsp. chopped parsley (optional)
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray or oil mister.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Remove from heat.
Add pasta, marinara sauce, ricotta, salt, and pepper to skillet with vegetables. Stir until well combined.