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Tomato, feta and zucchini ziti
Tomato, feta and zucchini ziti
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Prep Time:
12 minutes
Cook Time:
30 minutes
Total Time:
42 minutes
Get the kids involved in making a nutritious zucchini pasta bake for a fun and tasty meal!
Ingredients:
  • 185g (1 1/4 cups) macaroni
  • 50g reduced-fat dairy spread (Devondale brand)
  • 82.50 ml coarsely chopped fresh continental parsley
  • 40.00 ml plain flour
  • 350g low-fat feta, crumbled
  • 310ml (1 1/4 cups) milk
  • 2 tsp chopped fresh oregano
  • 2 (about 300g) large zucchini, coarsely grated
  • 1 x 400g can diced Italian tomatoes, drained
  • Freshly ground black pepper
Instructions:
  • Preheat your oven to 230°C. Boil pasta in salted water until al dente, then drain. Add half the dairy spread and 1/4 cup parsley back to the pan.
  • In a saucepan, mingle the flour and 250g of feta, then add the milk and rest of the dairy spread. Bring the mixture to a boil over medium-high heat and cook, stirring, for 1 minute until smooth. Finally, mix in the oregano.
  • Assemble a layer of half of the pasta mixture in a 1.5L (6-cup) ovenproof dish. Follow with a layer of half the zucchini and half the tomato. Repeat the layers once more. Drizzle the sauce over the top and finish with sprinkling the remaining feta cheese.
  • Cover and bake for 10 minutes until the dish is warmed through. Uncover and continue cooking for 8 more minutes until the top is beautifully golden brown. Sprinkle with the remaining parsley and pepper for a finishing touch.

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