This oven baked 4-ingredient creamy zucchini ribbon penne is the kind of weeknight dinner that earns a permanent spot in summer rotation. Thin ribbons of zucchini soften into the pasta as it bakes, creating a dish that feels fresh and seasonal while still delivering the comfort of a bubbling, creamy casserole. With so few ingredients, each one matters, and the method lets the zucchini and parmesan do plenty of the heavy lifting for flavor.
Serve this with a crisp green salad, garlicky roasted broccoli, or sliced tomatoes dressed with olive oil and black pepper for a simple warm-weather meal. A piece of crusty bread is especially nice for scooping up the creamy sauce, and if you want to round it out further, grilled chicken or Italian-style sausage pairs well alongside.
Oven Baked 4-Ingredients Creamy Zucchini Ribbon Penne
Servings: 4
Ingredients
12 ounces penne pasta
2 medium zucchini, shaved into ribbons with a vegetable peeler
1 1/2 cups heavy cream
1 1/2 cups finely grated parmesan cheese, divided
Directions
1. Heat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne for 2 minutes less than package directions so it stays slightly firm. Reserve 1/2 cup of the pasta water, then drain.
2. While the pasta cooks, use a vegetable peeler to shave the zucchini lengthwise into thin ribbons. If you reach the seedy core, turn the zucchini and continue shaving from another side.
3. In a large bowl, toss the hot drained penne with the heavy cream, most of the parmesan, and the zucchini ribbons. Add a splash of the reserved pasta water if needed so everything looks glossy and lightly coated.
4. Transfer the mixture to a white oval baking dish and spread it evenly. Sprinkle the remaining parmesan over the top.
5. Bake for 20 to 25 minutes, until the sauce is bubbling and the top is lightly golden. Let it rest for 5 minutes before serving so the sauce settles slightly.
Variations & Tips
Add a little seasoning: Even with a short ingredient list, a pinch of black pepper, red pepper flakes, garlic powder, or lemon zest can wake everything up. If your parmesan is quite salty, taste before adding any extra salt.
Choose the right zucchini: Medium zucchini work best because they give you long, tender ribbons without too many watery seeds. If the zucchini seems especially wet, pat the ribbons dry before mixing them with the pasta.
Make it extra golden: For a more browned top, place the dish under the broiler for 1 to 2 minutes at the end, watching closely. This gives the parmesan a deeper color and a bit more texture.
Try another shape: Rigatoni, ziti, or fusilli all work nicely here if that is what you have in the pantry. Just keep the pasta slightly undercooked before baking so it finishes in the sauce instead of turning too soft.