If you’re craving a pasta dish that’s bursting with flavor but effortless to make, the Baked Feta Zucchini Pasta Recipe is here to brighten your dinner rotation. Imagine tender zucchini, sweet leeks, and shallots roasting alongside creamy, tangy feta cheese until it all melts into a luscious sauce that clings perfectly to your pasta. This dish is a vibrant, comforting celebration of simple ingredients coming together in the most spectacular way—plus it’s quick enough for busy weeknights, yet elegant enough for guests. Once you try this recipe, it’s sure to become a beloved staple you’ll make again and again.
Ingredients You’ll Need
To bring this Baked Feta Zucchini Pasta Recipe to life, you only need a handful of fresh, wholesome ingredients that each play a crucial role in the final flavor and texture. The combination of creamy feta, tender vegetables, and well-seasoned pasta creates a harmony of taste and color that’s as pleasing to the eye as it is to your palate.
- 7-ounce block of feta: This is the star of the dish, giving a creamy, salty base that melts into a dreamy sauce.
- 2 medium zucchini (diced): Adds a mild sweetness and a nice tender crunch that balances the dish.
- 1 leek (white and light green parts only, sliced): Delivers a subtle oniony flavor without overpowering the other ingredients.
- 1 shallot (thinly sliced): Introduces a subtle sweetness and aromatic depth to the pasta.
- 4 cloves garlic (in their skin): Roasting garlic in the skin mellows its sharpness, giving a rich, nutty flavor when squeezed out.
- 3 tablespoons olive oil (divided): Enhances richness while helping to roast the veggies and feta perfectly.
- 2 teaspoons kosher salt: Elevates all the flavors without masking the freshness of the ingredients.
- 1 teaspoon ground black pepper: Adds a gentle heat and spice that complements the creaminess.
- 1/2 teaspoon crushed red pepper flakes: Brings just the right amount of zing to wake up your taste buds.
- 1 pound chunky pasta shape: Works brilliantly as it holds the sauce in its nooks and crannies for every bite.
- Optional toppings (fresh lemon juice, microgreens, chopped parsley, chopped sage): Brighten and freshen the dish with a touch of zest and herbal aroma.
How to Make Baked Feta Zucchini Pasta Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400 degrees Fahrenheit. This temperature will roast the feta and veggies perfectly, allowing the flavors to deepen and the cheese to soften just right.
Step 2: Combine Ingredients in Baking Dish
Take a 9×13 or 9×11 baking dish or even a sheet pan, and arrange your feta block in the center. Scatter the diced zucchini, sliced leek, and thinly sliced shallot around it. Tuck the garlic cloves, still in their skins, neatly around the edges. This step ensures everything roasts evenly and melds together beautifully.
Step 3: Season and Oil
Drizzle 2 tablespoons of olive oil over the feta and vegetables, making sure to coat everything lightly. Sprinkle the kosher salt, ground black pepper, and crushed red pepper flakes evenly across the dish. These simple seasonings are essential—they boost the natural sweetness of the veggies and bring out the tangy depth of the feta.
Step 4: Bake Away
Pop your baking dish into the oven and let the magic happen for 35 minutes. The feta will soften and start to melt, while the zucchini, leek, and shallot roast to tender perfection, releasing their natural sugars and aroma.
Step 5: Cook the Pasta
While the feta and vegetables are roasting, bring a large pot of very salty water to a boil and cook your chunky pasta until perfectly al dente. The salt in the water seasons the pasta from within and provides the right texture to carry the luscious sauce.
Step 6: Finish the Sauce
Once your cheese and veggies are beautifully roasted, carefully remove the garlic cloves. Squeeze the softened garlic from their skins, mince them finely, and stir back into the baking dish. Mix everything thoroughly so that the feta, veggies, and garlic create a creamy, velvety sauce.
Step 7: Combine and Serve
Drain your pasta and toss it straight into the feta and roasted vegetable mixture. Give it a good stir to coat every piece evenly. Top with your favorite optional garnishes like a splash of fresh lemon juice, microgreens, chopped parsley, or sage for an extra burst of flavor and freshness.
How to Serve Baked Feta Zucchini Pasta Recipe
Garnishes
Adding garnishes such as fresh lemon juice gives a zesty brightness that cuts through the richness, while herbs like parsley or sage lend an herbal complexity that complements the roasted zucchini and feta beautifully. Microgreens add a delicate crunch and visual elegance, making your pasta look as good as it tastes.
Side Dishes
This pasta shines as a satisfying main course, but if you want to round out the meal, try pairing it with something light and fresh like a crisp mixed green salad or a simple cucumber and tomato salad dressed with lemon vinaigrette. A crusty bread or garlic bread also makes a fantastic partner to scoop up every last bit of that creamy feta sauce.
Creative Ways to Present
Serve this dish straight from the baking dish family-style for a cozy, inviting meal. For a touch of elegance, plate it in shallow bowls and garnish with edible flowers or a drizzle of good-quality olive oil. You can even roast extra veggies like cherry tomatoes or bell peppers alongside for splashy color and extra layers of flavor.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Baked Feta Zucchini Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next-day leftovers even more delicious.
Freezing
Because of the creamy feta sauce, freezing is not ideal as the texture may change after thawing. However, if you must, freeze the pasta in a sealed freezer-safe container for up to 1 month, then thaw slowly in the refrigerator before reheating.
Reheating
When reheating, add a splash of olive oil or a little water to restore moisture and gently warm the pasta in a skillet or microwave. Stir frequently to keep the sauce creamy and prevent sticking or drying out.
FAQs
Can I use other types of cheese instead of feta?
Feta’s unique salty tang and crumbly texture make this dish special, but you could experiment with goat cheese or ricotta for a creamier feel, though the flavor and texture will be different.
Is this recipe suitable for vegetarians?
Yes! It’s a fantastic vegetarian dish as it contains no meat or fish and relies on fresh vegetables and cheese for flavor and protein.
What pasta shapes work best for this recipe?
Chunky pasta shapes like penne, rigatoni, or shells are excellent because they hold the sauce well, but feel free to use your favorite shape—just avoid very thin pastas like angel hair that won’t hold the sauce as nicely.
Can I add protein to this dish?
Absolutely! Grilled chicken or sautéed shrimp would pair beautifully with the creamy feta and vegetables, turning the meal into a heartier option.
How can I make this recipe vegan?
To make a vegan version, substitute the feta with a plant-based feta or a tofu-based cheese alternative and use nutritional yeast or vegan parmesan to add depth of flavor.
Final Thoughts
If you’re looking for a dish that’s both comforting and vibrant, the Baked Feta Zucchini Pasta Recipe delivers every time. It’s fuss-free but feels luxurious, perfect for sharing with friends or cozy nights at home. Once you give it a try, you’ll see how the simple magic of roasting vegetables and cheese transforms into a meal that’s nothing short of amazing. Go ahead, invite that cheese block and those zucchinis into your oven—you won’t be disappointed.
Print
Baked Feta Zucchini Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This Baked Feta Zucchini Pasta is a delicious, comforting dish combining creamy baked feta cheese with roasted zucchini, leek, and shallot, tossed with perfectly cooked chunky pasta. The roasted garlic adds a sweet, mellow flavor while the optional fresh lemon juice and herbs brighten up the dish, making it perfect for a cozy dinner.
Ingredients
Cheese and Vegetables
- 7-ounce block of feta cheese
- 2 medium zucchini, diced
- 1 leek, sliced (white and light green parts only)
- 1 shallot, thinly sliced
- 4 cloves garlic, in their skin
Seasonings and Oil
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
Pasta
- 1 pound chunky shaped pasta
Optional Toppings
- Fresh lemon juice
- Microgreens
- Chopped parsley
- Chopped sage
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the feta and vegetables.
- Combine Ingredients: In a 9×13 or 9×11 baking dish or sheet pan, combine the feta block, diced zucchini, sliced leek, and sliced shallot. Tuck the garlic cloves (in their skins) around the edges of the dish.
- Add Oil and Seasonings: Drizzle the feta and vegetables with 2 tablespoons of olive oil. Sprinkle evenly with kosher salt, ground black pepper, and crushed red pepper flakes for a balanced seasoning.
- Bake: Place the dish in the preheated oven and bake for 35 minutes, allowing the feta to soften and the vegetables to roast until tender.
- Cook Pasta: While the feta and vegetables are baking, cook the pasta in very salty boiling water according to the package instructions until al dente. Drain the pasta and set aside.
- Mince Roasted Garlic: When the baking is complete, remove the dish from the oven. Take out the garlic cloves and squeeze the soft, roasted garlic out of their skins. Mince the garlic finely and stir it back into the feta and vegetable mixture to enhance flavor.
- Toss and Serve: Combine the cooked pasta with the baked feta and vegetable mixture, tossing well to coat the pasta evenly. Add optional toppings such as fresh lemon juice, microgreens, chopped parsley, or sage if desired. Serve warm.
Notes
- Use chunky pasta shapes like rigatoni, penne, or cavatappi to hold the sauce well.
- Make sure to use a very salty pasta water to enhance the overall flavor of the dish.
- The baked feta mixture can be made a day ahead and reheated gently before serving.
- Optional herbs and lemon juice added at the end brighten the dish perfectly.
- Roasting garlic in the skin mellows its flavor, preventing harshness.
