Why This Recipe Is a Keeper
Before we dive into the method, here is why this Boursin zucchini pasta will become a favorite.
-
Only 4 ingredients. Simple and affordable.
-
No pre-cooking. The pasta cooks right in the oven.
-
One dish. Minimal cleanup.
-
Creamy and herby. Rich, satisfying, and delicious.
-
Crowd-pleasing. Everyone loves creamy pasta.
-
Budget-friendly. Pasta, zucchini, and cheese are inexpensive.
-
Perfect for busy weeknights.
Ingredients
Servings: 4
-
8 ounces short pasta (like rotini, penne, or fusilli, uncooked)
-
2 medium zucchini, halved lengthwise and sliced into half-moons
-
5.2 ounces Boursin garlic & fine herbs cheese (1 standard round)
-
2 1/2 cups low-sodium vegetable or chicken broth (or water), plus more as needed
Ingredient Notes
Short pasta: Use rotini, penne, or fusilli. It holds the sauce well.
Zucchini: Use fresh zucchini. Slice into half-moons.
Boursin cheese: Use garlic and fine herbs Boursin. It melts into a creamy sauce.
Broth: Use low-sodium vegetable or chicken broth.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Grease a medium glass casserole dish.
Step 2: Layer the Pasta and Zucchini
Scatter the uncooked pasta evenly over the bottom of the dish. Spread the sliced zucchini over the top.
Step 3: Add the Boursin
Place the whole round of Boursin cheese right in the center of the dish.
Step 4: Add the Broth
Pour the broth evenly over everything, making sure most of the pasta is submerged.
Step 5: Cover and Bake
Cover the dish tightly with foil and bake for 25 minutes.
Step 6: Stir and Finish Baking
Remove the foil and stir the pasta and zucchini. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, stirring once halfway through, until the pasta is tender and the sauce is creamy.
Step 7: Stir and Serve
Stir the melted Boursin into the pasta until smooth. Let it sit for 3 to 5 minutes before serving.
How to Serve Boursin Zucchini Pasta
This creamy, herby pasta is delicious on its own, but a few accompaniments make it even better.
With a Green Salad: A simple salad cuts through the richness.
With Garlic Bread: Perfect for sopping up the sauce.
With Roasted Vegetables: Serve with additional zucchini or bell peppers.
With Fresh Herbs: Sprinkle with basil or parsley.
With Parmesan: Add extra cheese on top.
Variations & Tips
Make It with Different Pasta: Use shells or rigatoni.
Make It with Different Cheese: Use goat cheese or cream cheese.
Make It with Different Vegetables: Add bell peppers or mushrooms.
Make It with Chicken: Add cooked chicken.
Make It with Shrimp: Add cooked shrimp.
Make It with Garlic: Add minced garlic.
Make It with Herbs: Add thyme or basil.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: Use gluten-free pasta.
Pro Tips for Absolute Success
Do not cook the pasta before baking. It cooks in the sauce.
Cover tightly with foil. This traps the steam.
Stir halfway through. This ensures even cooking.
Let the pasta rest before serving. This allows the sauce to thicken.
Frequently Asked Questions
Can I use a different pasta?
Yes. Shells or rigatoni can be used.
Can I use a different cheese?
Yes. Goat cheese or cream cheese can be used.
Can I use a different vegetable?
Yes. Bell peppers or mushrooms can be used.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this dish?
Freezing is not recommended. The sauce may separate.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my sauce thin?
The pasta did not absorb enough liquid. Let it rest.
Can I add more vegetables?
Yes. Add bell peppers or mushrooms.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this without Boursin?
Yes. Use cream cheese and garlic powder.
The Beauty of One-Pan Pasta
There is something deeply satisfying about a creamy, herby pasta dish that comes together in one pan. It is the kind of food that makes people happy. This Boursin zucchini pasta is a celebration of all those things.
Keep pasta in your pantry. Keep zucchini in your fridge. Keep Boursin and broth in your fridge and pantry. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes covered, plus 10–15 minutes uncovered
Rest Time: 3–5 minutes
Total Time: Approximately 1 hour
Yield: 4 servings