Creamy Zucchini Casserole with Pasta
Low-carb recipe
The idea for creamy zucchini pasta came about because I had a lot of zucchini at home. I love that it’s low in calories and can be used to make delicious Italian dishes. I cut it into thin slices and seasoned it with basil. This went on the bottom of the baking dish. The filling was a simple minced meat ragout. I mixed in a little cooked pasta. I didn’t want to use more than 100 grams so that the carbohydrate content wouldn’t be too high. I put zucchini slices on top and even sliced some mozzarella. Of course, you could use grated Gouda cheese or another cheese that melts better, but in terms of calories, this was the lowest option. I ended up with a high-protein, low-carb delicacy. However, the fat content was a little high for me, so I would only recommend it for dinner after a workout. It’s more suitable for lunch. Try it yourself!
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Lunch and Dinner Ideas for Summer
Bring fresh, light, and vibrant flavors to your table with this collection of summer lunch and dinner recipes. You’ll also find zucchini-based dishes, refreshing pasta salads, and easy grilled meals, perfect for sunny days, garden lunches, or relaxed summer evenings.
All recipes are designed to be quick, simple, and nourishing, so you can enjoy cooking even on busy summer days.
Creamy zucchini casserole with pasta
Ingredients
- 500 g ground pork shoulder (with 7% fat content)
- 500 g zucchini (2 pieces)
- 100 g durum fusilli pasta
- 2 cloves garlic
- 60 g leek or onion
- 125 g light mozzarella
- 150 ml cooking cream (with 10% fat content)
- 1 tablespoon olive oil
- salt
- ground black pepper
- dried basil
Instructions
- Wash the zucchini, cut off both ends, and slice thinly. Salt thoroughly to draw out the juice. Set aside.
- Clean and chop the leek.
- Cook the pasta in salted water until al dente. When ready, drain and set aside.
- Fry the minced meat in olive oil. Season with salt and pepper. Halfway through, add the leek and garlic.
- Once the meat is browned, pour in the cream and bring everything to a boil. Stir in the cooked pasta.
- Press the zucchini slices, drain them, and sprinkle with a little crumbled basil.
- Coat the bottom of a heatproof dish with a little olive oil. Add a third of the zucchini slices. Pour half of the minced meat mixture on top. Add another layer of zucchini slices. Then pour the rest of the minced meat mixture on top. Finally, cover with the remaining zucchini slices.
- Top with sliced mozzarella cheese.
- Bake in a 200°C (392°F)oven (top and bottom heat and fan) for approx. 30 minutes.
Calories and macros
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