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Zucchini & tomato pasta pie


  • Preheat oven to 190°C. 
  • Lightly spray the zucchini with oil and cook on a preheated ridged grill. Then lay in a lightly oiled springform cake tin towards the centre, slightly overlapping and hanging over the edges.
  • Heat 2 tbsp of the capsicum oil in a large heavy-bottomed pot and gently saute the onion, garlic and chillies until tender. Then add the anchovies with the tomato-based sauce, capsicums, sugar and seasonings. Mix well and gently cook for about 15 mins until very thick and dry.
  • While the sauce is cooking, cook the pasta in boiling water until al dente. Then drain and toss in a little oil.
  • When the sauce is ready, add the pasta and parmesan to the pot. Mix well and transfer to the cake tin. Then cover the top with zucchini and carefully press down. Cook in the oven for 30 mins, with a tray on the rack below. Set aside to rest for 10 mins before unmoulding and serving with a simple green salad alongside.


  • 8 large zucchini, finely sliced lengthways (on a mandolin)
  • olive oil spray
  • 1 small jar chargrilled capsicums
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 small red chillies, chopped
  • 2-3 anchovies
  • 700 gm Italian tomato-based cooking sauce
  • a good pinch of sugar
  • sea salt & freshly ground pepper
  • 375 gm spiral pasta
  • olive oil
  • 1 cup freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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