You're probably already dwelling on this (and if you weren't, I apologize in advance), but summer is winding down, folks. Sure, there's still tons of zucchini at the farmers market or in your garden, but it's no longer preposterous to suggest turning on your oven to make a cheesy pasta bake with it. That's why this roasted zucchini pasta is the perfect way to still honor summer while giving a nod to the impending return of fall.
This dish is summer comfort food at its finest. Yes, it is indulgent — I mean, it has pasta, crème fraîche, cheddar, and Parmesan in it — but it's also not so heavy that you'll need a nap after. Plus, it has vegetables!
If you're trying to eat your way through your zucchini surplus, you'll be happy to know that this recipe calls for two pounds of it. You'll have to cut it into "coins" before baking it with olive oil, salt, dried Italian herbs, red pepper flake, and lemon zest. Roasting it not only brings out that golden-brown goodness, but also helps keep your pasta bake from turning into a watery mess later on.
With extra-special touches like a tiny bit of grated nutmeg and chopped flat-leaf parsley, this pasta bake is rich and decadent but bursting with fresh flavor. If you're sad about the end of the summer approaching, this dish is sure to soften the blow.
→ Get the Recipe: Roasted Zucchini Pasta Bake from Sprouted Kitchen