There's nothing richer, or more "meaty" without the meat, then the combination of portobello mushrooms, those rich, thick umami bombs, and cheese, in this case the combination of nutty Parmesan and salty, stretchy, satisfying mozzarella. Add some marinara and croutons, and we've got a mushroom that's meal in and of itself. We don't leave it there, though: This 'shroom gets a bed of yummy pasta and a topping of herbaceous basil pesto. You don't need meat for a meal to be meaty good.
Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems.
Trim zucchini ends, halve lengthwise, and cut into ¼” half-moons.
Coarsely crush croutons.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander.
While pasta cooks, cook portobellos.
Cook the Portobellos
Place portobellos, stem side down, on prepared baking sheet and massage each with 1 tsp. olive oil.
Roast in hot oven, 6 minutes.
Remove from oven and carefully flip.
Season portobellos with a pinch of salt and pepper. Top each with ¼ cup marinara (reserve remaining for sauce), mozzarella, half the Parmesan (reserve remaining for pasta), croutons, and 1 tsp. olive oil.
Roast again until cheese melts, 3-5 minutes.
Make the Sauce
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini and stir occasionally until lightly browned, 2-4 minutes.
Add garlic, reserved pasta water, remaining marinara, and a pinch of salt and pepper. Cook until sauce is slightly thickened, 3-5 minutes.
Toss in pasta and remaining Parmesan.
Finish the Dish
Plate dish as pictured on front of card, topping pasta with portobello mushroom, and garnishing with pesto. Bon appétit!