Creamy Garlic Zucchini Alfredo Pasta Bake
Rich, creamy, and loaded with cheesy goodness, this Creamy Garlic Zucchini Alfredo Pasta Bake is the ultimate comfort food. Tender pasta is tossed with sautéed zucchini in a silky homemade Alfredo sauce, then topped with mozzarella and Parmesan before being baked to golden, bubbly perfection. It’s an easy family dinner that’s comforting, flavorful, and perfect for busy weeknights or cozy weekends.
Ingredients
12 oz (340 g) penne or rigatoni pasta
2 medium zucchini, sliced into half-moons
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1½ cups grated Parmesan cheese
1½ cups shredded mozzarella cheese, divided
1 teaspoon Italian seasoning
½ teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the pasta until just al dente according to the package directions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the zucchini and cook for 4–5 minutes until lightly golden. Stir in the garlic and cook for 30 seconds.
Sprinkle the flour over the zucchini and stir for 1 minute.
Gradually whisk in the milk and heavy cream, stirring until smooth and slightly thickened.
Add the Parmesan cheese, Italian seasoning, onion powder, salt, and pepper. Stir until the cheese melts into a smooth, creamy Alfredo sauce.
Fold the cooked pasta into the sauce until evenly coated.
Transfer the mixture to the prepared baking dish. Sprinkle with the remaining mozzarella and a little extra Parmesan.
Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden. For an extra crispy top, broil for 2–3 minutes.
Garnish with fresh parsley and serve hot.
Serving Suggestions
Pair with warm garlic bread, a crisp green salad, or roasted vegetables for a complete and satisfying meal.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the microwave or oven with a splash of milk to restore the creamy texture.
Freeze for up to 2 months and thaw overnight before reheating.
