Baked Feta Zucchini Pasta

Baked feta and zucchini pasta in a bowl.

This baked feta pasta with zucchini, leeks, and shallot is a flavorful dish that will be a hit with the whole family!

4.78 from 44 votes

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Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Author: Emily Wilson

Ingredients

7- ounce block of feta
2 medium zucchini diced
1 leek sliced (white and light green parts only)
1 shallot thinly sliced
4 cloves garlic in their skin
3 tablespoons olive oil divided
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
1 pound pasta chunky shape
optional toppings - fresh lemon juice microgreens, chopped parsley, chopped sage

Instructions

Preheat the oven to 400 degrees F.
Combine the feta, zucchini, leek, and shallot in a 9x13 or 9x11 baking dish or on a sheet pan. Tuck the garlic cloves into the edges.
Drizzle the feta and vegetables with 2 tablespoons of olive oil. Then sprinkle on the salt, pepper, and red pepper flakes.
Bake the feta and vegetables for 35 minutes.
While the vegetables are roasting, cook the pasta in very salty water, according to package directions. Drain and set aside.
When the feta and vegetables are done, remove them from the oven. Remove the garlic cloves and squeeze the roasted cloves out of their skins. Mince and then add back to the pan. Stir to combine the feta and vegetables.
Combine the pasta and feta mixture. Top with optional toppings and serve.

Video

Notes

Cooking Tips - Make sure to cut your zucchini into bite size pieces so you get some with each forkful.

Recommended Tools - You can bake this recipe in a 9x13 inch pan or a 9x11 in baking dish. An 8x8 pan will be too small. If you don't have a baking dish, you can also bake everything on a sheet pan.

Storage - You can save this recipe in the refrigerator for up to 3 days. If it's too dry, add a tablespoon of water and a drizzle of olive oil to it before microwaving to reheat.

Nutrition