The perfect dish for a party or potluck—bring extras because everyone will want the recipe! The noodles will lose their distinctive crunch after a few hours if you wait until the very last minute to combine everything.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
- You can use 2 large onions instead of shallots
- Substitute grated Romano cheese for Parmesan, if preferred.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 5 g |
| Protein | 18 g |
| Saturated Fat | 4 g |
| Sodium | 210 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor of this is excellent. The recipe submitter said that onions could be used instead of shallots so I used red onion and that was the only change I made. A couple of things to note that did not work for me. Everything was coming along just fine until the roasted veggies and parm went in. The zucchini got overcooked and the parm clumped like no other. When I make this again I will skip the step of reheating and will also save the parm for the top of the dish. Flavor wise, this is one of the best zucchini dishes I’ve had.