Zucchini Pasta Bake
This zucchini pasta bake sets small pasta in a cheesy egg and milk custard, so it slices into neat portions instead of sliding around the plate. Three grated zucchini go straight into the mix and melt into the custard, which keeps the bake moist and makes a good use for a garden glut. Everything comes together in one bowl and one dish, and it feeds four.
Instructions
Cook the pasta following the directions on the packet, then drain it and set it aside.
Whisk the eggs, milk, salt and pepper together in a large mixing bowl. Stir in the grated cheese.
Melt the butter and stir it into the egg mixture. Boil a small amount of water, dissolve the stock base in it, and stir that into the bowl as well.
Fold in the grated zucchini, then the drained pasta, until everything is evenly coated.
Grease a baking or casserole dish and spread the mixture evenly in it.
Bake at 200°C (400°F) for about 30 minutes. It is done when the bake is firm all the way through.
Make it personal.
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