Roasted Zucchini Casserole

Roasted Zucchini Casserole

8
Calliecat 2

"Roasted zucchini with onion and layered with marinara sauce and pasta. A meal-in-one with a salad and rolls. Can't get better than that! A great way to use up your zucchini crop in the summer.."

Ingredients

1 h 40 m servings 375 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
  3. Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).
  4. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
  5. Lightly grease a 9x13-inch baking dish.
  6. Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.
  7. Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

Reviews

8
  1. 12 Ratings

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Most helpful

This recipe has a lot of potential. It is a simple and filling vegetarian dish. I only used half an onion and added mushrooms and a couple cloves of fresh, minced garlic while tossing the vegeta...

Most helpful critical

I was very excited to try this recipe but it was not good, not even a little good. I was trying to think of advice to make this more palatable - maybe try grilling the vegetables, or broil the ...

This recipe has a lot of potential. It is a simple and filling vegetarian dish. I only used half an onion and added mushrooms and a couple cloves of fresh, minced garlic while tossing the vegeta...

Tried it tonight and it was great! I added two cloves of garlic (minced) with the zucchini and onions, and skipped heating the marinara sauce separately (seemed like overkill). Will definitely m...

This was pretty good except I overcooked my pasta. Otherwise I liked it. It was a good way to use some of the bountiful zucchini from the garden! I did add a little mozzarella to the layers ju...

Others said this was too dry; before placing the penne pasta in a casserole/baking dish spray with non-stick spray. Place a little bit of a good marinara sauce (Bertolli brand with burgandy win...

I was very excited to try this recipe but it was not good, not even a little good. I was trying to think of advice to make this more palatable - maybe try grilling the vegetables, or broil the ...

Nothing too creative. Tomato basil sauce for flavor. Zucchini , squash, and onion. Use refrigerated tortellinis. Top off with a bunch 1+ cup of parmesan cheese. Awesome conclusion.

I added fresh minced garlic and fresh mushrooms to my roasted veggies. For the pasta I used lumaconi noodles. Sprinkled Parmesan on the top before putting mozerella on top. Delicious

We enjoyed this but I likely won't make it again. It was a tad dry but we did enjoy it for dinner. The leftovers were tossed out since no one was interested in seconds. Besides being a little on...