This oven baked lazy Boursin zucchini penne is the kind of low-effort dinner that feels much more luxurious than it is. Roasting the zucchini right in the baking dish keeps prep simple, while Boursin melts into a creamy, herb-filled sauce that clings to every piece of penne. It has the spirit of those viral baked cheese pasta ideas, but with a softer, vegetable-forward finish that makes it especially good for busy weeknights.
Serve it with a crisp green salad, simple garlic bread, or roasted broccoli if you want a fuller meal. A bright lemony vinaigrette on the side helps balance the richness, and if you're pouring something to drink, a chilled sparkling water or a light white wine pairs nicely with the creamy cheese and sweet roasted zucchini.
Oven Baked 3-Ingredients Lazy Boursin Zucchini Penne
Servings: 4
Ingredients
12 ounces penne pasta
2 medium zucchini, sliced into coins
1 package (5.2 ounces) garlic and fine herbs Boursin cheese
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup reserved pasta water
Directions
1. Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the penne. Add the sliced zucchini to a white casserole dish, drizzle with olive oil, and season with salt and black pepper. Toss well and spread into an even layer.
2. Roast the zucchini for 15 to 18 minutes, stirring once, until tender and lightly browned at the edges. While it roasts, cook the penne in the boiling water until just shy of al dente. Reserve 1/3 cup of pasta water, then drain the pasta.
3. Add the hot drained penne and the Boursin cheese directly to the casserole dish with the zucchini. Pour in the reserved pasta water and stir gently until the cheese melts into a creamy sauce that coats the pasta evenly.
4. Return the dish to the oven for 5 to 8 minutes, just until everything is bubbling and lightly golden on top. Let it sit for 2 minutes before serving.
Variations & Tips
Make it truly three-ingredient: If you want to keep the spirit of the title strict, treat olive oil, salt, and pepper as pantry staples and use only penne, zucchini, and Boursin as the counted ingredients. The dish still works beautifully with just those basics.
Add a protein: Stir in shredded rotisserie chicken, cooked Italian sausage, or a drained can of white beans after mixing in the cheese. That turns this into a more substantial one-dish dinner without changing the method much.
Watch the pasta water: Boursin loosens quickly, but the exact amount of water you need can vary with the brand of pasta and the moisture in the zucchini. Start with a few tablespoons and add more as needed so the sauce stays creamy rather than tight.
Use another pasta shape: Rigatoni, ziti, or fusilli all work well here because they catch the sauce nicely. Short pasta shapes are best for even mixing and easy baking.
Finish with freshness: A little lemon zest, chopped basil, parsley, or red pepper flakes added at the table can wake up the rich sauce. This is especially useful if you're reheating leftovers, since a fresh garnish brings the dish back to life.