Spaghetti and Zucchini Bake

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Spaghetti and Zucchini Bake
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
687
calories
Calories

Healthy, because

Even smarter

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

At best, use wholemeal pasta, because it contains more vitamins, minerals and fibre than its white flour counterpart.

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories687 kcal(33 %)

Ingredients

for
4
For pasta
450 grams Spaghetti
Iodized salt (with fluoride)
For zucchini
2 medium-sized zucchini
1 onion
2 garlic
1 tablespoon olive oil
2 tablespoons chopped Basil
100 grams black Olives
960 grams peeled tomatoes (canned)
200 grams Sour cream
125 grams Mozzarella
1 teaspoon Italian dried Fresh herbs
Basil (for garnish)
How healthy are the main ingredients?
tomatoSour creamMozzarellaOliveolive oilBasil

Preparation steps

1.

Cook the pasta in salted boiling water until al dente.

2.

Rinse and wipe dry the zucchini, then cut lengthwise into slices. Peel and dice the onion. Squeeze the garlic through a garlic press.

3.

Heat the olive oil in a saucepan and sauté the onions and garlic. Add zucchini slices, saute lightly, then add the basil and olives.

4.

Drain the tomatoes, reserving the juice and place tomatoes in an ovenproof baking dish. Drain the pasta and mix with the vegetables, then pour into the baking dish.

5.

Place sour cream in a bowl, finely dice the mozzarella and mix with the sour cream. Spread evenly on top of the casserole, then sprinkle with the dried Italian herbs and bake for about 25 minutes in preheated oven. Garnish with fresh basil. Serve immediately.