Roasted Zucchini Pasta

Shanthi Appelo
Shanthi Appelo

| 1 min read

Roasted Zucchini Pasta
This summer pasta dish involves roasting zucchini slices with olive oil and panko breadcrumbs until they turn golden and slightly crispy. After that, they are added to a rich marinara sauce for a delicious and decadent finish.
Serving Amount
  • 16 ounce store-bought marinara or homemade (recipe below)

  • 2 medium zucchini, sliced to ½-inch-thick rounds

  • 12 cup chopped fresh basil, plus a handful more for garnish

  • 3 tbsp olive oil

  • 14 cup panko breadcrumbs

  • Salt and pepper to taste

  • 8 ounce rigatoni

  • 12 to 1 tsp.  red pepper flakes, to taste

  • 12 tsp dried oregano

  • 12 cup parmesan cheese, grated

  • Step 1

    Preheat oven to 425 degrees F.

  • Step 2

    If making your own marinara sauce, cook the sauce per instructions. If it’s done cooking before you’re ready to assemble, cover the pot and keep it warm over very low heat. If you’re using store-bought marinara, warm it in a covered pot over medium-low heat while the pasta is cooking.

  • Step 3

    Line two large, rimmed baking sheets with parchment paper.

  • Step 4

    Place zucchini slices on the lined baking sheets. Brush the rounds with olive oil on both sides. Sprinkle salt, pepper and panko breadcrumbs. Roast until golden and tender, about 20-25 minutes, flipping halfway. Set aside.

  • Step 5

    Bring a large pot of salted water to boil and cook the pasta until al dente, according to package directions.

  • Step 6

    When the zucchini is done and the marinara is finished cooking (or warmed through, if using store-bought), gently stir the roasted zucchini into the sauce. Add the fresh basil, red pepper flakes and dried oregano.

  • Step 7

    Add the pasta to the sauce and about two-thirds of the cheese, reserving the rest for garnish. Season to taste with additional salt and pepper if needed.

  • Step 8

    Divide the pasta between four bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil.

Serving Amount
  • 2 tbsp olive oil

  • 4 garlic cloves, minced

  • 1 6ounce can tomato paste

  • 1 28-ounce can tomatoes, preferably San Marzano

  • 2 tsp dried oregano

  • 2 tsp dried thyme

  • 14 cup fresh basil

  • Pinch red pepper flakes, or to taste

  • Step 1

    Over medium-low heat in a large skillet, heat 2 tablespoons of olive oil and garlic. Cook until fragrant, about 3 minutes. Then add oregano, thyme and tomato paste and turn the heat up to medium, incorporating the oregano, thyme, basil and red pepper flakes, if desired, and allowing the tomato paste to sear and get darker in color, moving around often, about 7 minutes.

  • Step 2

    When tomato paste has gotten a nice sear throughout, add the can of tomatoes, including the juice. Add basil to infuse the sauce with flavor.

  • Step 3

    Allow it to simmer until reduced down to a thicker, sauce-like consistency. Using a spatula or tomato masher, press down on the tomatoes so they get incorporated into the sauce. (If you desire a smooth consistency, blend tomatoes before adding them to the skillet.)

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