Baked Chicken Zucchini Pasta

Toss 2 cups chopped zucchini in an 11x9-inch baking dish with 2 tablespoons extra-virgin olive oil, ½ teaspoon salt and ½ teaspoon crushed red pepper. Roast 20 minutes, or until the zucchini is golden brown on the edges.

Meanwhile, bring 4 or 5 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the pasta and cook until al dente. Drain, then add to the baking dish with the zucchini and 1 ½ cups cooked chicken.

Put the cream, shallot, garlic and lemon zest in a saucepan. Bring to a simmer over medium-high heat (watch that it doesn't boil over), then reduce the heat and simmer 5 minutes.  Remove from the heat and stir in 4 ounces soft goat cheese.  Pour the sauce over the pasta and chicken mixture and stir gently to combine. Sprinkle ½ cup freshly grated Parmesan cheese evenly over the top. Note: At this point, you can cover the baking dish and refrigerate up to 24 hours before continuing to the baking step.

Bake 15 minutes, or until the sauce bubbles and the edges turn golden. Scatter the parsley over the pasta and serve hot.