Tomato Zucchini Pasta Bake

Have extra zucchini and tomatoes from the garden? This recipe is vegetarian and can be adjusted to vegan if you forego the grated parmesan. It is full of flavor, simple and nutritious!

Serves 6. Time Prep: 15-20 minutes Cook: 45 minutes


  • 1 large zucchini, peeled into long thin strips or zoodles (zucchini noodles)
  • 1 can crushed tomatoes
  • 1 1/2 cup fresh tomatoes, stems removed and chopped if larger than grape/cherry
  • 1/2 lb linguini
  • 1/2 cup green olives, sliced in half
  • 1-2 tbsp olive oil
  • 2 tbsp oregano, dried
  • 4 tbsp fresh basil, rolled up and sliced
  • parmesan for grating
  • salt and pepper, to taste


Make the sauce by combining canned crushed tomatoes with fresh tomatoes and 1 1/2 tbsp oregano. Stir often and allow to simmer until fresh tomatoes cook down, then add sliced green olives, 2 tbsp basil and 1/2 tbsp olive oil. Season with salt and pepper.

Meanwhile, as the sauce is cooking, salt zucchini noodles to reduce moisture content and drain in colander. Heat pot of salted water to boiling, flash cook zoodles for 2 minutes then place in ice bath and drain again, pressing out moisture. Season with salt and pepper and add other 1/2 tbsp oregano.

Cook the noodles (not the zoodles, the noodles) in salted water to al dente (cooked to be still slightly firm). Heat oven to 375 degrees. Drain noodles and toss with olive oil and salt/pepper.

In a large casserole dish drizzle bottom with olive oil and add al dente noodles, then layer on zoodles and top with tomato sauce.

Cook for 20-30 minutes. Top with remaining fresh basil and grated parmesan cheese.

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