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If you're searching for a dish that embodies the essence of comfort food while still offering a refreshing twist, look no further than the Lemon Zucchini Pasta Bake. This vibrant and inviting recipe is a delightful medley of flavors, combining the creamy richness of cheese with the bright, tangy notes of lemon and the wholesome goodness of fresh zucchini. The interplay of these ingredients creates a harmonious balance that appeals to both the palate and the eye, making it a perfect choice for family dinners, potlucks, or even casual gatherings with friends.

Lemon Zucchini Pasta Bake

Discover the delightful world of Lemon Zucchini Pasta Bake, a recipe that beautifully combines creamy cheese, tangy lemon, and tender zucchini for a fresh twist on comfort food. Perfect for family dinners or casual get-togethers, this dish highlights seasonal produce while providing nutritious benefits. With its vibrant flavors and rich texture, this pasta bake is sure to become a favorite in your recipe collection. Dive into this culinary adventure and impress your loved ones with a gourmet experience made from simple ingredients.
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Ingredients
  

8 oz (225g) pasta (penne or fusilli)

2 medium zucchinis, thinly sliced

1 cup cherry tomatoes, halved

1 cup ricotta cheese

1 cup mozzarella cheese, shredded, divided

1/2 cup grated Parmesan cheese

Zest and juice of 1 large lemon

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp red pepper flakes (optional, for added spice)

Salt and black pepper to taste

2 tbsp olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking once you're finished preparing the dish.

    Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches an al dente texture, typically about 8-10 minutes. Once done, drain the pasta in a colander and set it aside.

      Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic, allowing it to sauté for about 1 minute until fragrant. Next, add the sliced zucchinis and halved cherry tomatoes. Season the mixture with salt, pepper, oregano, and optional red pepper flakes. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender yet still retain their vibrant color.

        Mix the cheese: In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan, lemon zest, and lemon juice. Stir the mixture until all the ingredients are uniformly blended and creamy.

          Combine everything: Gently fold the cooked pasta and sautéed vegetables into the cheese mixture. Carefully stir until all components are well-coated with the cheesy goodness.

            Assemble the bake: Grease a 9x13 inch baking dish with oil or cooking spray. Transfer the combined pasta, cheese, and vegetable mixture into the dish. Evenly sprinkle the remaining mozzarella cheese over the top for a glorious cheesy finish.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and has developed a golden brown color on top.

                Serve & garnish: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Garnish generously with fresh basil leaves for a pop of color and flavor before serving.

                  Enjoy your delightful Lemon Zucchini Pasta Bake, a perfect balance of creamy cheese, fresh vegetables, and zesty lemon!

                    Prep Time, Total Time, Servings: 20 min | 50 min | Serves 4-6