Baked Chard & Zucchini Ziti


So I didn’t use ziti, but I would have if I had any lying around the house.  I used a weird durum semolina pasta I didn’t know how to pronounce, but they resemble massive elbow macaroni, and I’m a sucker for the nostalgic feeling elbow pasta produces.  This is one of those can’t-keep-your -hands-off-it meals that Jim eats half of before it’s barely out of the oven.  It really is addictive, and if you let the top of it really crisp up, it’s amazing.

1 lb pasta of your choice, cooked (bigger is better)

2 cups shredded zucchini

2 cups chopped chard

2 cups chopped tomatoes

1/2 cup shredded Parmesan cheese

1/4 cup diced fresh mozzarella

3 tbsp olive oil

2 tbsp chopped basil

1 tbsp red wine

4 cloves garlic, minced

1 tsp sea salt

1/4 tsp dried oregano

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • Once pasta is cooked, turn off heat, drain and return pot to burner
  • Add in all other ingredients except Parmesan, and stir together for about 2 minutes
  • Pour everything into a 13 X 9 casserole dish and top with Parmesan
  • Bake at 350 degrees for 20 minutes
  • After 20 minutes, place under broiler for a few minutes until the top gets crispy


About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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