Zucchini and Gouda Microwave Pasta Bake

    Zucchini and Gouda Microwave Pasta Bake


    18 people made this

    This microwave pasta bake with egg pasta is perfect for those summer days when the garden is bursting with zucchini.

    Serves: 4 

    • 2 cups (300g) egg fettuccine
    • 4 cups diced zucchini
    • 1/2 cup (125ml) water
    • 65g butter or margarine
    • 1 1/2 cups chopped mushrooms
    • 1/2 cup chopped onion
    • 1 clove garlic, chopped
    • 1/4 cup (30g) flour
    • 3/4 teaspoon salt
    • 3/4 teaspoon dried basil
    • 1 1/2 cups (375ml) milk
    • 1 1/2 cups (170g) grated Gouda cheese

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Bring a large pot of lightly salted water to a boil over high heat. Add the egg pasta and cook until al dente, 8 to 10 minutes. Drain in a colander, rinse with cold water and set aside.
    2. Meanwhile, place the zucchini and water into a 2L microwave safe casserole dish with lid. Cover and cook in the microwave on high for 6 minutes. Scrape the zucchini into the colander with the pasta and set aside. Place the butter, mushrooms, onion and garlic into the casserole dish. Cook on high for 3 minutes, then stir in the flour, salt and basil. Stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes.
    3. Stir the zucchini and pasta into the mushroom sauce along with 1 cup (115g) of the Gouda cheese. Cook for 6 more minutes on high, then sprinkle with the remaining cheese and cook another minute until the cheese has melted.

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