John Myers
Ingredients for 4 servings:
- 500 g pasta, e.g. E.g. penne or fusilli
- 600 g zucchini
- 4 garlic cloves
- 200 ml water
- 2 tsp, leveled salt
- 1 tsp, levelled black pepper, ground
- 250g mozzarella
- 3 tbsp tomato paste
- 150 g sliced mountain cheese
- 1 piece(s) butter
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
quick and easy
Cook the pasta in a large pot with plenty of boiling water (I always cook pasta without salt) according to the package instructions until al dente – not soft, even if you like it soft! Drain the cooked pasta. Wash the zucchini and trim off the ends. Cut the zucchini into cubes (they don’t have to be particularly small) and add them to a blender along with the water (DO NOT cook the zucchini beforehand – this gives the zucchini cream a nice green color). Remove the skin from the garlic cloves, chop the garlic cloves, and add them to the blender. Add salt, pepper, and the chopped mozzarella. Blend on high for 2-3 minutes until you get a uniform, green cream. Grease a baking dish with butter and preheat the oven to 180°C (fan oven). Add a layer of pasta to the baking dish, then a layer of the zucchini cream on top, pressing down lightly. Then add another layer of pasta. As an intermediate layer, spread the tomato paste over the pasta (or simply squeeze it out of a tube and spread it in wavy lines over the pasta). It’s important to save enough of the zucchini cream and spread it on the last layer of pasta. Finally, add the cheese slices on top. Place in the oven for 30 minutes.
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