Description
A delightful and creamy lemon zucchini pasta bake that is perfect for a healthy vegetarian dinner.
Ingredients
Scale
- 8 oz pasta of choice
- 2 medium zucchinis, sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente.
- In a large skillet, sauté the sliced zucchinis and minced garlic until tender.
- In a bowl, mix the heavy cream, Parmesan cheese, lemon zest, and lemon juice.
- Combine the cooked pasta, sautéed zucchini, and cream mixture in a baking dish.
- Season with salt and pepper, and stir to combine.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.
- Garnish with fresh basil before serving.
Notes
- For a lighter version, substitute heavy cream with Greek yogurt.
- Feel free to add other vegetables like spinach or bell peppers.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg