Zucchini Baked Ziti ( Recipes Wasaafat )

 Zucchini Baked Ziti

  Low-carb pastas are a necessity. Pasta is just so crave-able and this zucchini hack for ziti makes the best guilt-free option. You still get plenty of meaty sauce and melty cheese, all while staying gluten-free. It's a miracle dish! 



  1. 1 tbsp. extra-virgin olive oil
  2. 1 medium onion, chopped
  3. 2 garlic cloves, minced
  4. Pinch of crushed red pepper flakes
  5. 1 lb. ground beef
  6. Kosher salt
  7. Freshly ground black pepper
  8. 2 tbsp. tomato paste
  9. 1 tsp. dried oregano
  10. 1 (28-oz.) can crushed tomatoes
  11. 4 large zucchini, sliced into 1/4" coins
  12. 2 tbsp. thinly sliced basil, plus more for garnish
  13. 1 1/2 fresh ricotta
  14. 2 c. shredded mozzarella
  15. 1/2 c. freshly grated Parmesan
Zucchini Baked Ziti ( Recipes Wasaafat )

Zucchini Baked Ziti ( Recipes Wasaafat )


  1. Preheat oven to 375°. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Cook until no longer pink, 6 minutes. Drain fat.
  2. Return saucepan over medium heat and add tomato paste and oregano. Cook for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in zucchini and basil and season again with salt and pepper. 
  3. In a large baking dish, place half the zucchini in an even layer. Dollop all over with half the ricotta, and sprinkle with half the mozzarella and Parmesan. Add rest of zucchini in an even layer on top, and top with remaining cheeses.
  4. Bake until cheese is melty and zucchini is tender, 25 minutes. Garnish with basil before serving.

Other recipes Main Dishes : Here
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