Boiled pasta mixed with grilled zucchini and plenty of cheese, then baked until golden, this casserole is a vegetable-forward, satisfying dinner. A practical one-pot dish alternative to share as a family.
Boil the pasta in plenty of salted water for 1 minute less than the package time, then drain.
Sauté the onion in olive oil, then add the zucchini; cook over medium heat until it releases its water and turns lightly golden. Add the grated tomato and simmer for another 5 minutes.
Mix the boiled pasta with the vegetable sauce and transfer to a baking dish; drizzle with milk and sprinkle with grated kaşar cheese.
Bake in a preheated oven until the cheese melts and the top browns. Note: keep an eye on the oven in the final minutes, as the cheese can burn quickly.
Important: If you don't lightly sauté the zucchini beforehand to reduce their moisture, the casserole can become watery. In the last few minutes in the oven, turn on the top grill so the cheese browns. Allergen: contains dairy and wheat (gluten).
Instead of zucchini, you can also add eggplant depending on the season and prepare a mixed-vegetable version.
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