You know those evenings when you want something deeply comforting, but you also feel like you really need a vegetable? That is exactly where this baked zucchini pasta steps in to save dinner.

It is the perfect bridge between a hearty, nostalgic pasta bake and something that feels a little fresher and brighter. We are taking tender pasta, weaving in sweet ribbons of zucchini, and blanketing the whole thing in a velvety tomato and ricotta sauce before baking it until bubbly. It’s comforting, delicious, and it’s going to become your new weeknight go-to. Let’s get cozy and make this together.

The biggest challenge with adding fresh zucchini to a baked dish is water. Zucchini is over 90% water, and if you just toss it raw into the casserole dish, it will release all that liquid during baking, turning your lovely pasta bake into zucchini soup.

The fix is simple, and you don’t need to muscle through it. We use the “Sweat & Press” method.

First, cut your zucchini into its final bite-sized shapes. Toss it generously with salt and let it sit in a colander. The salt pulls the water to the surface. After about 15 minutes, you will see beads of water all over the green skin. Simply spread the pieces out on a layer of paper towels. Place more paper towels on top and press down firmly with your palms. The towels drink up the moisture and the excess salt, leaving you with perfect zucchini ready for baking.

Serves 4 · 30 minutes

Ingredients

• 12 oz Penne pasta (or ziti/fusilli)
• 2 medium Zucchini (about 1 lb total)
• 1 tsp Salt (for sweating)
• 1 jar (24 oz Marinara sauce (use your favorite wallet-friendly brand))
• 1 cup Whole milk ricotta cheese
• 1 large Egg (lightly beaten)
• 1 tsp Dried Italian seasoning
• 1/2 tsp Garlic powder
• 1/4 tsp Black pepper
• 2 cups Shredded mozzarella cheese
• 1/4 cup Grated Parmesan cheese

Method

1. Cut the Zucchini First: We want to cut the zucchini into its final shape before sweating to maximize the surface area. Chop into 1/2-inch thick "quarter-moons."
2. Sweat: Place your chopped zucchini in a colander (or bowl) and toss well with 1 teaspoon of salt. Let them sit and release their moisture for at least 15 minutes while you prep the rest.
3. Cook the Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions (it will finish cooking in the oven, so don't overboil it!). Drain well.
4. The "Paper Towel Press": Lay out a double layer of paper towels on your counter or cutting board. Spread the sweaty zucchini out in a single layer. Top with another layer of paper towels. Press down firmly with your hands to blot up the water and the excess salt.
5. Mix the Cheese Filling: In a large mixing bowl, beat the egg, then stir in the ricotta cheese, Italian seasoning, garlic powder, and black pepper, mixing until smooth.
6. Combine: Add the cooked pasta, the pressed zucchini, and the entire jar of marinara sauce to the bowl with the ricotta mixture. Stir gently until everything is evenly coated in the creamy pink sauce.
7. Assemble and Bake: Pour half of the pasta mixture into a 9×13 inch baking dish (or a deep 3-quart casserole dish). Sprinkle with 1 cup of the mozzarella. Top with the remaining pasta mixture. Finish by sprinkling the remaining 1 cup of mozzarella and the Parmesan cheese evenly over the top.
8. Bake: Bake uncovered for 25–30 minutes, or until the cheese is melted and golden brown and the sauce is bubbling vigorously at the edges. Let it rest for 5–10 minutes before serving to let the sauce set slightly.