Zucchini Pasta Bake

Zucchini Pasta Bake

67
RUTH GOOCH 1

"The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!"

Ingredients

45 m servings 271 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
  2. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
  3. Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
  4. In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
  5. Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.
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Reviews

67
  1. 86 Ratings

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Well, this turned out delicious with just a few changes. First of all, I added one small chopped red pepper because the more veggies the better! I used one can(14.5 oz.) petite diced tomatoes (...

With a couple changes, this recipe is SOOOO good!! Like previous posters I added a can of cream of chicken soup to the main mixture. I also added a pound of browned italian sausage. I used br...

This was a very good dish. I did a little altering but it turned out really good. I added ground beef and a small can of tomato sauce. It was wonderful. We have an abundance of zucchini in o...

YUM! I rated this 4 only b/c I "tweeked" the ingredients. I heeded the comments of others about being dry, so I omitted the crackers & used only a fraction of the amount of pasta (~1/3). For ...

Use 1/2 c. fresh grated Parmesan cheese and 1/2c. dry Italian bread crumbs for topping.. doubled the garlic and use 1 can fire roasted tomatoes--didn't drain. If it still looks like it's going...

Very good, I used 4 large ripe plum tomatoes, added a chopped red pepper, doubled the basil and oregano and left out the celery flakes -- didn't have a full cup of mozzarella so I just sprinkled...

SO GOOD! I used whole wheat spaghetti noodles (it's all I had) and I halved it because it's only for me BUT I put in the full amount of seasoning - a very good decision. I used a 14.5oz can of d...

I LOVED this recipe! I added Yellow Squash to the mix and a little of the Mrs. Dash Onion & Herb for a little extra flavor, but it still turned out AWESOME!!! Loved it and would definitely make ...

Fantastic! The onions looked so good in the pan, I decided to add some sherry to them. It added a little more sweetness to a delightful dish.