Pumpkin and Zucchini Pasta Gratin
Try the delicious pumpkin‑pasta gratin with zucchini from Spoonsparrow or one of our other tasty recipes!
Ingredients
- 300 g Whole wheat pasta
- Salt
- 350 g Hokkaido pumpkin
- 1 Zucchini
- 2 tbsp olive oil
- Pepper
- 125 g mozzarella (20% fat)
- 30 g parmesan block (30% fat)
- 25 g dill flakes
Instructions
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1.
Cook the pasta in plenty of salted water according to package instructions until al dente, then drain well.
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2.
Meanwhile wash the Hokkaido pumpkin, halve it, remove seeds and cut into small cubes. Wash the zucchini and slice it. Heat olive oil in a wide pan; add the pumpkin and zucchini and sauté for 6–8 minutes over medium heat, stirring occasionally and adding 1–2 tbsp water if needed. Season with salt and pepper.
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3.
Drain the mozzarella and cut into small pieces. Grate the parmesan. Combine the pasta with the pan vegetables and parmesan in a baking dish. Distribute the mozzarella pieces on top. Bake in a preheated oven at 180 °C (fan 160 °C; gas level 2–3) for about 15 minutes. Remove briefly, sprinkle dill flakes, bake another 2–3 minutes, then serve immediately.
