Zucchini and Mozzarella Baked Pasta


  • 3/4 pound pasta (fusilli, orecchiette or conchiglie)
  • 5 small zucchini cut into 1/2-inch slices
  • Brittany sea salt and freshly ground pepper
  • 1 pound tomatoes, chopped
  • 8 black olives, sliced
  • 3 T Parmesan cheese, freshly grated
  • 1 t fresh rosemary sprigs
  • 1/2 pound Mozzarella cheese, cut in 1/2-inch cubes
  • coconut or olive oil


  1. Cook pasta in boiling salted water.
  2. In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes.
  3. Season with salt and pepper and transfer to an oiled shallow casserole dish.
  4. Preheat oven to 350 degrees F.
  5. When pasta is almost cooked, drain and add to zucchini.
  6. Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella. Sprinkle with a little more salt and pepper if desired and gently mix together.
  7. Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.
Zucchini and Mozzarella Baked Pasta
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Zucchini and Mozzarella Baked Pasta
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