Ziti with Roasted Zucchini

A few tweaks and this is actually a keeper. Given that we are not fond of zucchini, it was a very pleasant surprise. First, I have no idea why you cook two boxes of pasta - make it one. Second, I used red onion, thinly sliced, and kept the pans in the oven as long as it took, which was probably 35 minutes. The onions carmelized and were delicious. My suggestion is to up the red pepper flakes and definitely lower the basil content - way too much. I also added a half a package of frozen peas to the cooking pasta half way through. The sauce is really flavorful and sweet, the zucchini tasty, and the textures very nice.

• sherylreich

• 纽约,纽约

• 10/29/2013

This was easy to make and tasted pretty good, just not great. I followed the recipe as written.

• Anonymous

• Washington, DC

• 3/23/2013

I have made a version of this for a while now and I don't believe that this recipe provides the best instructions. The key to roasting veggies well (IMHO) is an anodized aluminum roasting pan and addition of salt 1/2 way through the cooking time. Roast zucchini tossed with olive oil at 400 degrees turning occasionally until it is starting to brown. Sprinkle with kosher salt, add coarsely chopped chopped garlic and sliced shallots. Cook for another 5-10 minutes watching closely. (This takes way less than 30-35 minutes at 400 degrees) Remove pan from oven, thrown in cooked pasta, basil, crushed red pepper and cheese. (If you want try throwing in a 10 oz bag of spinach, too, and stir until wilted.) Stir it all up and your done!

• merlinthecat

• 9/9/2012

First, I have to disclose I improvised using what I had on hand. That being said, I actually won't try it as written. First, I only had 1 large shallot and half a red onion which I used vs 8 shallots (8?!) - plenty! I felt it was a tad too spicy for me, but I'm pregnant, so deferred to my husband's opinion... He agreed; I'll use slightly less red pepper next time. Overall good, but I won't use it as written.

• cvfilter

• Greenville, NC

• 8/13/2012

Very good and simple, took less than 2 hours for sure. I have to try it with black or kalamata olives next time and maybe cheesier cheese added like mozza. I cut down on oil and zucchini cook time they are great a bit firm. Good reviews all around. Used rigatoni in absence of ziti, penne would be fine.

• emblebee

• Montreal now

• 10/16/2011

Tasty. I didn't measure much - just used what was on-hand and it came together great. The shallots got burnt so I will give the zuc's a 10 min head start next time. I used about 1 cup cheese & 3/4 lb cavatappi pasta. Added extra black pepper at the end for taste. Even my non-zucchini-loving husband liked it.

• norcal8675309

• SF Bay, CA

• 5/4/2011

This is a good basic recipe. As a suggestion to those who found the zucchini too mushy, slice them in half, lengthwise and scrape out the fluffy seeds with a small spoon. Then cut the zucchini into half moons. The fluff adds extra water which tends to steam the flesh. Also, I like the look and mouth feel of the half moons.

• jvh020

• Amsterdam, The Netherlands

• 4/28/2011

I made this dish the other day for my parents. They are big meat eaters, so when they realized there wasn't any meat, they were a little skeptical. But they loved it! It's a pretty hearty dish - the roasted vegetables are so yummy. (I added more shallots and garlic than called for ;)) I also used penne pasta instead of ziti. This recipe calls for 2 boxes but you only need one. (The other box is for some mysterious recipe) I also used less oil than called for and it was still pretty oily.

• jennacl08

• San Antonio, TX

• 4/16/2011

This recipe was fabulous. It only needs 1 lb of pasta though, and I will only cook the veggies for 10 minutes at a higher temp next time. I also think it was a bit too oily. However, the flavor was fantastic. I will definitely be making this again.

• eggfulaura

• Atlanta, Ga

• 2/27/2011

This was good but the veggies cooked down to pretty much nothing. I love the taste of zucchini so I wouldn't cook it so long next time. Still, very tasty.

• Aprill

• Los Angeles

• 2/5/2011

I thought this was a great tasting pasta, even had to bring some in for my co-workers after they commented how good it smelled. I added some rotiserie chicken breast and roasted some sun-dried tomatoes with the other veggies. Making it for a get together tomorrow.

• Dottiemama

• Arlington Hts. IL

• 12/20/2010

This is a tasty, easy dish. I made it for a weeknight meal--roasted the veggies until they were soft (not the full time suggested). Also, after I drained the pasta, I added a bag of baby spinach to the pot and cooked it down to include more vegetables in the dish. Yum!

• Anonymous

• Evanston, IL

• 12/13/2010

Great dish! Only thing I didn't like was that the zuchini turned out very mushy--I hate overcooking vegetables, so I would roast them again for only half the time. I would use coconut oil, too, as olive oil becomes rancid after cooking for that long in that heat. Oh and you only have to cook one box of noodles. Over all this took me an hour to make, unlike the two hours the recipe says (totally okay with that!). Everything else about the dish was wonderful!

• MarcyRose

• Eau Claire, WI

• 11/20/2010

Delicious, easy-to-make recipe. We also added sun-dried tomatoes (thanks for the great tip!)and they were a good complement to the zucchini. Not sure what the Mac n' Cheese refers to, but we only made 1 lbs. of pasta and it was perfect. Added a delicious side salad with pomegranate vinaigrette and it made for a wonderful midweek meal.

• kressmey

• 纽约,纽约

• 11/4/2010

Pretty Good. Added about twice as much cheese for more flavor. Substituted whole wheat penne pasta for the Ziti. Husband like it... Definitely would have liked another pound of Zucchini in it. However, I'm not sure I would consider this "healthy" with all the olive oil and pasta.... At least not low calorie.

• emilyroller87

• McKinney, TX

• 11/3/2010