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.
- 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
- Preheat oven to 200 degrees Celsius.
- Cook pasta per packet instructions until al dente (approx 10 mins). Drain when the pasta is done.
- While the pasta is cooking, heat the olive oil and add the onion and garlic. Fry until onion starts to become transparent.
- 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.
- Add in the passata and sun dried tomatoes and simmer for approximately 5 minutes.
- Add the chopped basil and let wilt and reduce heat if pasta not cooked.
- Stir through the drained pasta to combine with the sauce, then spoon into a baking dish.
- Sprinkle the grated cheese over the top. I usually only add a little, but if you want an extra cheesy dish, add extra.
- 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.