Quick Baked Pasta with Tomatoes, Zucchini and Boursin

Ingredients

• 400 g Pasta (spaghetti or penne) (Cook al dente, drain)
• 3 Tomatoes (Medium, cut in half then dice)
• 2 Zucchini (Dice (with or without skin))
• 125 g Boursin (or feta) (Creamy spreadable cheese, cut into pieces)
• 2 c. à soupe Olive oil (For the baking dish)
• 1 pincée Salt
• 1 pincée Black pepper (Optional)

Instructions

1. Cut the vegetables

   Wash the tomatoes and zucchini. Cut each tomato in half, then dice into small pieces. Slice the zucchini lengthwise, cut into ribbons, then dice.

   Time: PT10M

2. Assemble the dish

   Preheat the oven to 200°C. Drizzle olive oil in the baking dish, arrange the zucchini dice, then distribute the tomato dice or halves. Lightly season with salt.

   Time: PT5M

   Temperature: 200°C

3. Add the Boursin

   Place the Boursin (or feta) pieces on the bed of vegetables. The cheese will melt during baking and form the sauce.

   Time: PT2M

4. Bake

   Bake the dish for 20 minutes. The tomatoes release their juice, the zucchini cooks slightly and the Boursin becomes creamy.

   Time: PT20M

   Temperature: 200°C

5. Mix with the pasta

   While the dish bakes, cook the pasta in a large pot of salted boiling water according to package directions. Drain, reserve a small ladle of cooking water, then combine the pasta with the baked dish or in a large bowl with the sauce. Toss gently.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

20 g

Carbohydrates

80 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pasta (spaghetti or penne): Gluten‑free pasta
• Instead of Tomatoes: Cherry tomatoes, Canned tomatoes
• Instead of Zucchini: Carrots, Squash
• Instead of Boursin (or feta): Feta, Cream cheese
• Instead of Olive oil: Sunflower oil

Equipment Needed

• Cutting board
• Chef's knife
• Baking dish (or oven‑proof dish)
• Oven
• Pasta pot
• Colander
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Preheat the oven to 200°C before baking.
• Do not overcook the zucchini to retain its crunch.
• Toss the pasta with the sauce right after removing from the oven for a creamy texture.

Chef Tips from the Video

• Keep the zucchini skin for extra color and crunch.
• A drizzle of balsamic vinegar added to the tomatoes before baking adds a slight acidity that balances the cheese.
• Use garlic and herb Boursin for more flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Not recommended, zucchini texture deteriorates.

Room temperature: Consume immediately, otherwise keep refrigerated.

Make-Ahead Tips

• Cut the vegetables the day before and store in an airtight container in the fridge.
• Par‑cook the pasta and keep warm or refrigerated, then reheat quickly before mixing.