Cheesy Zucchini Penne
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This Cheesy Zucchini Penne is a one-pot, dairy-free dinner! Packed with summer squash, marinara and a cheesy topping!
This Cheesy Zucchini Penne is a great summer pasta recipe! Summer squash and some other veggies are sautéed and then mixed together with marinara to make a chunky sauce. Add in some pasta and top with vegan cheese. Bake until hot and bubbly and you’re ready to dig in. This is a great family meal!
Here’s what you need
Ingredients
- penne
- oil
- yellow onion
- garlic
- zucchini
- yellow squash
- dried oregano
- red pepper flakes
- salt & pepper
- spinach
- marinara
- dairy-free Boursin – see recipe notes
- vegan mozzarella
- fresh oregano
Equipment
- oven-safe stock pot
Steps
Step 1: Prep the Pasta & Sauce
We are making everything in the same pot, so we want to start by boiling the pasta. Bring a stock pot of water to a boil. Add the pasta and cook until al dente – be sure not to overcook it. Drain and place the empty stock pot back on the stove.
Add the oil to the pot over medium heat. Add the onion, garlic, zucchini, squash and dry seasonings. Cook for 5 minutes, stirring frequently. Add the spinach and toss until wilted. Pour in the marinara and simmer for 10 minutes, stirring frequently. Taste and adjust the seasonings as needed.
Step 2: Bake
Pour in the pasta and toss to combine. Remove from the heat.
The next thing we want to do is make it cheesy! Add dollops of the Boursin to the top of the pasta. Sprinkle on the vegan mozzarella. Place in the oven under the broiler until the cheese is melty and delicious!
Step 3: Serve
Take the pasta out of the oven and top with fresh oregano – or fresh basil! Spoon the pasta onto plates and enjoy!
You get a little bit of everything in each bite. Cheesy, saucy pasta with plenty of veggies. This is such a great weeknight meal! Super quick, super easy and so tasty.
You can also freeze the leftovers. Just let them cool & pop them in a freezer-safe container. Reheat in a skillet for an even easier dinner.
Tips & Tricks
If you can’t find, or don’t want to use vegan cheese you could also use my Tofu Ricotta!
If you don’t have an oven-safe stock pot, you can transfer the pasta & sauce to a baking dish, top with the vegan cheese and then bake.
To up the protein you could add some pre-cooked lentils to the sauce!
Need more recipe inspo? Check these out:
Cheesy Zucchini Penne
Ingredients
- 8 ounces penne dry
- 2 tablespoons oil I used avocado oil
- 1 small yellow onion diced
- 3-4 cloves garlic minced
- 1 medium zucchini quartered and cubed
- 1 medium yellow squash quartered and cubed
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon pepper
- salt to taste
- 2 handfuls spinach
- 1 24-ounce jar marinara
- 6 ounces dairy-free Boursin see notes
- 4 ounces shredded vegan mozzarella I used Daiya
- fresh oregano optional
Equipment
Instructions
- Bring a (oven-safe) stock pot of water to a boil. Add the pasta and cook until al dente. Drain and place the empty stock pot back on the stove.
- Add the oil to the pot over medium heat. Add the onion, garlic, zucchini, squash and dry seasonings. Cook for 5 minutes, stirring frequently. Add the spinach and toss until wilted. Pour in the marinara and simmer for 10 minutes, stirring frequently. Taste and adjust the seasonings as needed.
- Pour in the pasta and toss to combine. Remove from the heat. Add dollops of the Boursin to the top of the pasta. Sprinkle on the vegan mozzarella. Place in the oven under the broiler until the cheese is melted.
- Remove from the oven, top with fresh oregano and spoon onto plates.
Video
Notes
- If you can’t find, or don’t want to use vegan cheese you could also use my Tofu Ricotta!
- If you don’t have an oven-safe stock pot, you can transfer the pasta & sauce to a baking dish, top with the vegan cheese and then bake.
- To up the protein you could add some pre-cooked lentils to the sauce!
Thos recipe is a new staple at our house- we loved it! For the cheese,we used Miyoko’s liquid mozzarella and it turned out amazing!