u003cstrongu003eu003cemu003eBaked Ziti Nerano with Zucchini u0026amp; Provoloneu003c/emu003eu003c/strongu003e

Ingredients

• 3/4 cup kosher salt, for the pasta water
• 1 pound dried ziti
• 2 tablespoons extra-virgin olive oil
• 2 pounds zucchini (about three medium)
• 1/2 cup (1 stick) unsalted butter
• 6 garlic cloves, grated on a Microplane
• 1 tablespoon chopped thyme (10 to 12 sprigs)
• 2 medium yellow onions, sliced into thin half-moons
• 1 tablespoon kosher salt
• 1 -1/2teaspoons freshly ground black pepper
• 4 tablespoons (1/2 stick) (unsalted butter
• 2 tablespoons all-purpose or Wondra flour
• 1/2 cup whole milk
• 1 teaspoon kosher salt
• 1/2 cup labneh or whole- milk Greek yogurt
• 1/2 cup crème fraîche
• 2 cups coarsely grated sharp hard provolone cheese (8 ounces)
• 3 cups coarsely grated mild soft provolone cheese (12 ounces)
• 1 cup toasted breadcrumbs (optional)

Instructions

1. 1

   In a large pot, bring 4 quarts water and the kosher salt to a boil over high heat.

2. 2

   Add the ziti and cook until al dente, 6 to 7 minutes.

3. 3

   Drain well, toss with olive oil, return to the empty pot, and set aside.

4. 4

   --- Make the zucchini mixture: ---

5. 5

   Halve the zucchini lengthwise, then cut crosswise into ¼-inch-thick half-moons. Set aside.

6. 6

   In a medium pot, melt the butter over medium heat.

7. 7

   Add the grated garlic and thyme and cook until the garlic is soft and aromatic, 2 to 3 minutes.

8. 8

   Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 15 minutes.

9. 9

   Add the zucchini and cook, stirring occasionally, until tender and cooked through, about 5 minutes.

10. 10

    Preheat the oven to 400°F.

11. 11

    --- Make the sauce: ---

12. 12

    In a medium sauté pan, melt the butter over medium heat.

13. 13

    Add the flour, stirring often with a wooden spoon or silicone spatula, ensuring nothing sticks to the pan, until the flour is lightly toasted and loses its raw taste, 2 to 3 minutes.

14. 14

    Whisk in the milk and simmer until the sauce thickens, about 1 minute.

15. 15

    Reduce the heat to medium-low.

16. 16

    Whisk in the salt, labneh, crème fraîche, and sharp provolone and continue cooking, whisking often, until the sauce is melted and smooth.

17. 17

    Remove from the heat.

18. 18

    --- Assemble the pasta: ---

19. 19

    To the pot of cooked ziti, add the onion-zucchini mixture, sauce, and mild provolone and mix until well combined.

20. 20

    Transfer to a 9 × 13-inch baking dish and bake until the sauce is bubbling and the pasta is golden brown around the top edges, 25 to 30 minutes, rotating the dish from front to back halfway through.

21. 21

    Remove from the oven and sprinkle with bread crumbs, if using.

22. 22

    Serve hot, straight out of the baking dish.

23. 23

    Leftovers keep, tightly covered in the refrigerator, for up to 4 days or in the freezer for up to 3 months (can be eaten hot or cold).