My parents have a huge veggie garden and (lucky for me) they’re always very generous with the produce that comes from that garden. At this time of year, that means fresh strawberries (yum) and A LOT of zucchinis (courgettes for those in the UK). Aside from eating nothing by zucchinis for the next month straight (probably not) – this recipe is perfect for using up those extra freshly grown veggies. As a bonus it can also be frozen for later.

Ingredients:

  • 1 medium onion (diced)
  • 1 clove of garlic (crushed)
  • 300g (1 x large) zucchini
  • 500ml passata
  • 1-2 tablespoons sliced sun-dried tomatoes
  • 250g (dry) pasta
  • 1 tablespoon fresh basil (chopped)
  • Grated cheese (approximately 2 tablespoons)
  • 1 tablespoon olive oil

Method:

  1. Preheat oven to 200 degrees Celsius.
  2. Cook pasta per packet instructions until al dente (approx 10 mins). Drain when the pasta is done.
  3. While the pasta is cooking, heat the olive oil and add the onion and garlic. Fry until onion starts to become transparent.
  4. Add the sliced zuchinni and cook for another 2-3 minutes. I try not to over cook, as it will continue cooking while in the oven.
  5. Add in the passata and sun dried tomatoes and simmer for approximately 5 minutes.
  6. Add the chopped basil and let wilt and reduce heat if pasta not cooked.
  7. Stir through the drained pasta to combine with the sauce, then spoon into a baking dish.
  8. Sprinkle the grated cheese over the top. I usually only add a little, but if you want an extra cheesy dish, add extra.
  9. Bake in the oven for 15 minutes. After baking, let stand for a few minutes, then serve.

Serves 4* *I recommend serving with some fresh bread and a green salad. If you’re looking for a big bowl of pasta and nothing else, then this is probably more like 2-3 serves.

Freezer Tip:  If you want to prepare in advance and freeze for later, stop at step 7 (and skip step 1!) and freeze. When you’re ready, defrost in the fridge, heat the oven and continue with steps 8 and 9.

Bon appetit!

Melissa x