Roasted Zucchini Casserole

Roasted Zucchini Casserole

5 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
Calliecat
Recipe by  Calliecat

“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..”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (5)

Rate This Recipe
busymama
3

busymama

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 vegetables with olive oil and it came out pretty good. I used the parmesan cheese, but think I will try mozzarella next time.

suesee3
1

suesee3

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 wine flavor) in the bottom of the dish, add the penne pasta & marinara sauce, toss lightly to coat the penne. Then top the coated pasta with any remaining marinara sauce. -- Meanwhile, roast the zucchini & onion slices (one onion). -- Top pasta with zucchini & onion mixture, then a good parmesan cheese. --- I lastly sliced lengthwise 3-4 roma tomatoes to place on top, salt & pepper and/or Mrs. Dash garlic seasoning. Cover with plastic wrap; set in refrigerator overnight. Before baking bring casserole to room temperature, bake. Serves 8+ with a good Italian salad.

dorriester
1

dorriester

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 make again!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 375 cal
  • 19%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 59.5 g
  • 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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