Ziti With Roasted Zucchini Recipes

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ZITI WITH ROASTED ZUCCHINI



Ziti with Roasted Zucchini image

Provided by Lora Zarubin

Categories     Cheese     Garlic     Pasta     Roast     Vegetarian     Low Cal     High Fiber     Dinner     Summer     Family Reunion     Healthy     Low Cholesterol     Shallot     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 8

2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
12 garlic cloves, peeled, halved
8 large shallots, halved, thinly sliced
7 tablespoons olive oil, divided
1/2 teaspoon dried crushed red pepper
2 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved
1 cup chopped fresh basil, divided
3/4 cup grated Pecorino Romano cheese

Steps:

  • Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
  • Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).
  • Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.

ZUCCHINI BAKED ZITI



Zucchini Baked Ziti image

This baked ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan to cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavor.

Provided by bramble

Categories     Vegetable

Time 1h15m

Yield 2 pans, 8 serving(s)

Number Of Ingredients 13

3 large zucchini
1/2 cup olive oil
1 lb ziti pasta or 1 lb penne
1 onion, chopped
2 cloves garlic, chopped
2 (28 ounce) cans tomatoes (if whole, slice before cooking)
1/4 cup basil leaves, in strips
1/4 cup chopped parsley
pepper
salt
4 tablespoons butter
1 1/2 cups shredded mozzarella cheese
1 1/2 cups grated parmesan cheese

Steps:

  • Boil water and cook the ziti according to package directions.
  • While it is cooking, follow next steps.
  • When it is done, drain and set aside in large bowl (or pot).
  • Slice the zucchini.
  • In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
  • Take them out of the pan and drain on paper towels.
  • In a saucepan, heat the remaining 1/4 cup oil.
  • Add the onion and cook until translucent.
  • Add the garlic and cook for 2 minutes.
  • Add the tomatoes, basil, parsley, salt and pepper.
  • Simmer uncovered for 20 minutes.
  • Preheat oven to 350 degrees.
  • Pour into large bowl with the drained ziti.
  • Rub two shallow baking pans with olive oil.
  • In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
  • Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
  • Repeat the layers in that pan.
  • Repeat above steps for second pan.
  • Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
  • OR BAKE ONE, FREEZE ONE!
  • OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
  • Defrost before baking.

ROASTED VEGETABLE BAKED ZITI



Roasted Vegetable Baked Ziti image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 10 servings

Number Of Ingredients 16

2 tablespoons butter
2 tablespoons flour
2 cups vegetable stock
1 medium onion, poked with a fork
3 tablespoons Parmesan cheese
Salt and pepper
2 pounds plum tomatoes, seeded, quartered
2 medium Italian eggplant, quartered, sliced
2 large red bell peppers, seeded, quartered
1 large Spanish onion, halved, cut into eighths
4 cloves garlic, chopped
1/4 cup calamata olives, pitted, sliced
2 tablespoons olive oil
1 pound ziti pasta, cooked al dente, drained
1 pound mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese

Steps:

  • Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.

ZITI WITH ROASTED ZUCCHINI AND GARLIC



Ziti with Roasted Zucchini and Garlic image

Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.

Provided by sjw7997

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 9

2 pounds zucchini, cut into 1/4-inch thick rounds
8 large shallots, sliced
7 tablespoons olive oil, divided
12 cloves garlic, halved
½ teaspoon crushed red pepper
salt and ground black pepper to taste
1 (16 ounce) package ziti pasta
1 cup chopped fresh basil, divided
¾ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
  • Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
  • While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
  • Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

Nutrition Facts : Calories 555.9 calories, Carbohydrate 77.7 g, Cholesterol 8.8 mg, Fat 20.2 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 209.7 mg, Sugar 7.4 g

BAKED ZITI WITH FIRE ROASTED TOMATOES



Baked Ziti With Fire Roasted Tomatoes image

This is a recipe from Muir Glen Organic Tomatoes, but I know Hunt's has a fire roasted diced tomato product out too. My DH loves this--he requests it about once a month!

Provided by FloridaGrl

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb extra lean ground beef
1 cup chopped sweet onion
2 garlic cloves, finely chopped
1 medium zucchini, cut in half lengthwise, sliced 1/4 inch thick
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces ziti pasta, cooked and drained
3/4 cup shredded reduced-fat mozzarella cheese
cooking spray

Steps:

  • Heat oven to 375.
  • Spray 2 quart rectangular glass baking dish.
  • In a 10 inch non stick skillet, cook beef, onion and garlic over medium heat, stirring frequently,until cooked. Add zucchini, cook 2 minutes.
  • Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
  • Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese.
  • Bake uncovered, about 5 minutes or until cheese is melted.

Nutrition Facts : Calories 241.8, Fat 2.9, SaturatedFat 1, Cholesterol 23.4, Sodium 505.8, Carbohydrate 39.2, Fiber 4.2, Sugar 7.8, Protein 15.4

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