Zucchini 3 ways — Part II

The third and final zucchini dish is a zucchini pasta bake. I used whole wheat penne pasta (shhh...don't tell adam) with fresh mozzarella and sauteed zucchini. The advantage of pasta bakes is that you can pop it in the oven right before guests arrive, but don't make it too ahead of time or else the pasta will become mushy from sitting in the sauce too long. Bon apetito!

Just look at that cheesy goodness!

Pasta Zucchini Bake

adapted via The Italian Chef

olive oil

1 medium zucchini, sliced very thin

some flour spread on a plate

salt 'n' peppa

8 oz penne pasta (or half of a 12 oz box)

2 cups marinara sauce (I used Barilla)

4 oz fresh mozzarella, torn into pieces

3 tablespoon parmesan

sliced black olives

1 Preheat oven to 400 degrees

2 Heat olive oil in pan over medium heat.  Dredge zucchini in flour plate, shake off any excess and fry until both sides are golden. Transfer slices to a paper towel and season with salt 'n' peppa.

3 Bring a pot of salted water to a boil, add pasta and cook until almost al dente.

4 Strain pasta and transfer to a 3-4 quart casserole dish. Add 1 cup of the marinara along with the zucchini slices, parmesan, and half of the mozzarella pieces. Toss gently.

5 Top with remaining sauce, mozzarella, and throw on the olive slices

6 Place baking dish in the oven and bake until top cheese is melted and slightly golden, 8-10 minutes.