Summer Vegetable Baked Spaghetti

Prep: 20 mins

Cook: 40 mins

Difficulty: Easy

Servings: 8 Servings

The thrill of seeing tomatoes and zucchini enter the farmers market every summer might feel subdued now that you can pick up these vegetables all year long. Still, I’m convinced that cherry tomatoes and summer squash are juicier and sweeter this time of year. So while this produce is at its peak, I’m adding them to all of my favorite dinners. Instead of classic carbonara, marinara sauce, and baked spaghetti, it’s the season for zucchini carbonara, burst cherry tomato sauce, and this summer vegetable baked spaghetti.

To make this summery baked pasta, sautéed summer squash gets tangled with cooked spaghetti and sweet tomatoes in a light Parmesan cream sauce. It’s piled into a baking dish, covered with mozzarella cheese, and baked until bubbly and golden. It’s the kind of easy summer dinner you’ll want to make all season long.

Ingredients

1 pound dried spaghetti noodles
4 tablespoons olive oil, divided
1 pound zucchini or yellow squash (2 medium), halved lengthwise and sliced crosswise 1/4-inch-thick (3 cups)
1 medium yellow onion, diced (1 1/2 cups)
3/4 teaspoon dried Italian seasoning
1 1/4 teaspoons kosher salt, divided, plus more as needed
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups whole or 2% milk
3 ounces Parmesan cheese, finely grated (3/4 cup)
1/4 teaspoon freshly ground black pepper
1 pint cherry or grape tomatoes (10 ounces), halved (2 cups)
3 ounces low-moisture mozzarella cheese, shredded (3/4 cup)
Finely chopped fresh parsley leaves, for garnish (optional)

Instructions

Heat the oven to 375°F. Bring a large pot of heavily salted water to a boil over medium-high heat.
Add 1 pound dried spaghetti to the boiling water and cook according to package directions for 1 minute less than al dente. Meanwhile, prepare the vegetables and sauce. 
Heat 2 tablespoons of the olive oil in a large 12-inch frying pan over medium-high heat until shimmering. Add 1 pound halved and sliced zucchini, 1 diced medium yellow onion, 3/4 teaspoon dried Italian seasoning, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until softened and just beginning to brown, 4 to 5 minutes. Stir in 3 minced garlic cloves, and cook until fragrant, about 30 seconds. Transfer to a medium bowl. 
Heat the remaining 2 tablespoons olive oil in the same pan until shimmering. Sprinkle in 3 tablespoons all-purpose flour. Cook, stirring constantly, for 1 minute to cook the floury taste out. Slowly whisk in 4 cups whole milk. Bring to a boil, whisking occasionally. Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce is slightly thickened, about 5 minutes.
Whisk in 3 ounces finely grated Parmesan cheese, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until the cheese melts. 
When the spaghetti is ready, drain, then return to the pot. Add the sauce and toss until combined. Stir in the zucchini mixture and 1 pint halved cherry tomatoes. Taste and season with more kosher salt as needed. Transfer to a 9x9-inch square (at least 2 inches high) or 9x13-inch baking dish and arrange into an even layer. Sprinkle evenly with 3 ounces shredded mozzarella cheese.
Bake until the edges are bubbling and the cheese is melted, 15 to 20 minutes. Garnish with fresh chopped parsley leaves if using before cutting into pieces like a lasagna and serving.