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Zucchini Pasta Bake

Zucchini Pasta Bake — a pasta recipe, 9 ingredients, about 60 min.

Serves 4 · 60 min · Pasta

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 400 g any small pasta
  • 250 g cheese, grated
  • 2 eggs
  • 200 ml milk
  • 50 g butter
  • 3 medium zucchini, grated
  • Vegetable stock base
  • Salt
  • Pepper
Make it lactose-friendly
  • 250 g cheese, grated → lactose-free or aged hard cheese (naturally lower lactose)
  • 200 ml milk → lactose-free milk, oat milk, or almond milk
  • 50 g butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cook the pasta as directed on the packaging. Drain.
  2. Combine the eggs, milk, salt, and pepper in a mixing bowl.
  3. Mix in the grated cheese.
  4. Melt the butter and add to the mixture.
  5. Boil a small amount of water and add the stock, then stir it into the mixture.
  6. Stir in the grated zucchini, then the drained pasta.
  7. Grease a baking or casserole dish, and spread the ingredients from the bowl evenly in it.
  8. Bake at 200°C (400°F) for about 30 minutes, or until the pasta bake is firm all the way through.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0