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Zucchini Pasta Bake

Zucchini Pasta Bake

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    45 m
RUTH GOOCH

RUTH GOOCH

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

bellydancer
280

bellydancer

8/18/2009

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 (undrained), in place of the fresh tomato. I figured this would help with the dryness other reviewers mentioned. I doubled the garlic, basil and oregano. I use much less pasta, otherwise it will be dry. I skipped mixing together the parmesan and crackers,(who needs more dishes to wash), opting instead to just sprinkle them both on separate at the end,(I only used about 6 buttery crackers). I would highly recommend this recipe as a way to help use up your abundance of zucchini. Give it a try!

ALIMO1
120

ALIMO1

10/12/2007

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 bread crumbs in place of the crackers. Unbelievebly delicious! I ate it 3 days in a row!!

LES09
84

LES09

7/10/2004

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 our garden right now, and it was nice to enjoy a different dish that used our zucchini. Thanks!!

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