One Tray Creamy Zucchini Pasta presents a poised, one-bake solution to weeknight dining — tender zucchini, al dente pasta, and a velvety sauce finished under the broiler. The dish feels refined because it balances bright, vegetal notes with a silky, slightly tangy cream. For a richer, meaty take on textured, saucy pasta, see one-pot creamy beef garlic butter pasta for inspiration.
Why Make This Recipe
- Effortless Yet Elegant — One tray minimizes fuss while yielding a composed, restaurant-worthy presentation.
- Minimal Ingredients — Fresh zucchini and pantry staples transform into a complex-tasting sauce.
- Impressive Flavor — Lemon, garlic, and Parmesan lift the cream into bright, savory territory.
A few careful choices — slicing zucchini thin, finishing under high heat, and using a touch of acid — elevate this beyond a simple creamy pasta. The contrast of tender squash, crisped edges, and a glossy sauce gives the dish depth and finesse.
Ingredients
Base
- 12 oz (340 g) short pasta (penne, rigatoni, or orecchiette)
- 3 medium zucchinis, thinly sliced into half-moons (about 4 cups)
Sauce
- 2 tablespoons olive oil, plus extra for drizzling
- 3 cloves garlic, thinly sliced
- 1 small shallot, finely minced (or 1/4 cup finely chopped onion)
- 1 cup heavy cream (or 3/4 cup half-and-half for a lighter finish)
- 3 oz cream cheese, room temperature and cubed
- 3/4 cup grated Parmesan, plus extra for finishing
- Zest and juice of 1 lemon
Seasoning & Topping
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup panko breadcrumbs or finely grated extra Parmesan for a crisp top
- Fresh basil or parsley, finely chopped, for garnish
Precision notes: use room temperature cream cheese and butter for a silkier sauce; fresh herbs finely chopped; grate your Parmesan fresh for best melting and aroma.
How to Make One Tray Creamy Zucchini Pasta
- Preheat the oven to 425°F (220°C). Toss the sliced zucchini with 1 tablespoon olive oil, a pinch of salt, and a grind of pepper. Arrange in a single layer on a large rimmed baking sheet so pieces roast rather than steam.
- Mini-tip: roast the zucchini until edges caramelize slightly — this deepens flavor.
- Meanwhile, bring a large pot of salted water to a vigorous boil. Cook the pasta for 2 minutes less than package directions; it should be very firm since it will finish in the oven. Drain, reserving 1/2 cup pasta water, and spread the pasta across the baking sheet with the zucchini.
- Sensory cue: the pasta will feel firm and slightly sticky — that’s perfect for sauce adhesion.
- In a small saucepan over medium heat, warm 1 tablespoon olive oil and the butter. Sauté the shallot until translucent and fragrant, about 1–2 minutes, then add the garlic and cook 30 seconds until aromatic. Pour in the cream and bring to a gentle simmer. Stir in cream cheese and whisk until smooth. Add Parmesan, lemon zest, and lemon juice; season with salt and pepper. If the sauce seems too thick, add reserved pasta water a splash at a time to reach a glossy, pourable consistency.
- Mini-tip: deglaze the pan with a spoonful of pasta water to capture all the savory fond.
- Pour the sauce evenly over the pasta and zucchini on the tray. Toss lightly with tongs to coat, aiming for an even, glossy finish. Scatter panko or extra Parmesan over the top and dot with small pieces of the remaining butter to promote browning.
- Transfer the tray to the oven and bake 8–10 minutes until bubbles form and the topping becomes golden. For a final bronzed finish, place under the broiler 1–2 minutes while watching closely. Remove and let rest 3 minutes; the sauce will set slightly and cling luxuriously to the pasta.
- Sensory cue: expect a scented lift of lemon and roasted zucchini with a creamy sheen and crisp edges.
How to Serve One Tray Creamy Zucchini Pasta
Serve in shallow bowls to showcase the glossy sauce and browned tops. Garnish with a scattering of fresh basil and a final grating of Parmesan. For a composed plate, mound pasta slightly off-center and place a few crisp zucchini slices atop. A drizzle of high-quality olive oil and a few lemon micro-zest threads add visual polish and aromatic lift.
How to Store One Tray Creamy Zucchini Pasta
Cool to room temperature within an hour, then transfer to an airtight container. Refrigerate up to 3 days. To preserve texture, reheat gently in a skillet over medium-low heat with a splash of cream or pasta water until warmed through — this reactivates the sauce without breaking the emulsion. Avoid microwave reheating for long periods, which can separate the sauce and soften zucchini further.
Tips to Make One Tray Creamy Zucchini Pasta
- Pat zucchini dry before roasting to encourage browning rather than steaming.
- Use freshly grated Parmesan for better melting and brighter flavor.
- Reserve pasta water — its starch helps the cream cling and emulsify into the sauce.
- Don’t overcook the pasta in boiling water; finish in the oven to reach perfect texture.
Variation (if any)
- Upgrade to a lemon-herb version: fold in a spoonful of mascarpone and extra lemon zest, then finish with chopped chives and tarragon.
- Add roasted cherry tomatoes and a scattering of toasted pine nuts for color and crunch.
- For a dairy-free take, substitute coconut cream and nutritional yeast, then increase lemon for balance.
FAQs
Can I make this gluten-free?
Yes. Use a gluten-free short pasta and substitute gluten-free panko or crushed almonds for the topping. Adjust baking time as needed since some gluten-free pastas swell differently.
Is it possible to prepare this ahead of time?
You may assemble the tray up to 4 hours ahead, keep covered in the refrigerator, and bake just before serving. Bring the tray closer to room temperature for even cooking.
Can I swap the cream for a lighter option?
You can use half-and-half or a blend of milk and cream cheese for a lighter sauce, but expect a slightly less glossy finish. Reserve pasta water to improve texture and mouthfeel.
Conclusion
This One Tray Creamy Zucchini Pasta marries effortless technique with refined flavor — roasted zucchini edges, a velvety lemony cream, and a crisp, golden top make a simple sheet-bake feel special. It adapts elegantly to seasonal herbs or richer cheeses, and stores well for tasteful leftovers. If you enjoyed the method, explore a similar quick approach with One-Tray Creamy Zucchini Pasta – Easy & Flavorful | Dr. Vegan for another perspective. Please leave a note with your adjustments and share the recipe on social channels. How would you make this dish your own?
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One Tray Creamy Zucchini Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refined one-bake solution for weeknight dining featuring tender zucchini, al dente pasta, and a velvety sauce, finished under the broiler for a delightful flavor.
Ingredients
- 12 oz (340 g) short pasta (penne, rigatoni, or orecchiette)
- 3 medium zucchinis, thinly sliced into half-moons (about 4 cups)
- 2 tablespoons olive oil, plus extra for drizzling
- 3 cloves garlic, thinly sliced
- 1 small shallot, finely minced (or 1/4 cup finely chopped onion)
- 1 cup heavy cream (or 3/4 cup half-and-half for a lighter finish)
- 3 oz cream cheese, room temperature and cubed
- 3/4 cup grated Parmesan, plus extra for finishing
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup panko breadcrumbs or finely grated extra Parmesan for a crisp top
- Fresh basil or parsley, finely chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss the sliced zucchini with 1 tablespoon olive oil, a pinch of salt, and a grind of pepper. Arrange in a single layer on a large rimmed baking sheet.
- Meanwhile, bring a large pot of salted water to a vigorous boil. Cook the pasta for 2 minutes less than package directions; drain, reserving 1/2 cup pasta water, and spread the pasta across the baking sheet with the zucchini.
- In a small saucepan over medium heat, warm 1 tablespoon olive oil and the butter. Sauté the shallot until translucent and fragrant, then add the garlic and cook until aromatic.
- Pour in the cream, bring to a gentle simmer. Stir in cream cheese and whisk until smooth. Add Parmesan, lemon zest, and juice; season with salt and pepper.
- Pour the sauce evenly over the pasta and zucchini on the tray, tossing lightly to coat. Scatter panko or extra Parmesan over the top and dot with butter.
- Transfer to the oven and bake for 8–10 minutes until bubbles form and topping is golden. For a final bronzed finish, broil for 1–2 minutes.
- Let rest for 3 minutes before serving, garnished with fresh basil and a final grating of Parmesan.
Notes
For best results, use room temperature cream cheese and butter, and freshly grated Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg