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Zucchini Pasta Bake Recipe

My husband is a gardener in our family, and I love to create new recipes with produce. I developed this dish during an especially bountiful zucchini harvest.

This recipe is:

Quick

Diabetic Friendly

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Zucchini Pasta Bake Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/4 cup diced onion
2 tablespoons vegetable oil
1/4 cup dry bread crumbs
1/4 teaspoon salt-free seasoning blend
1/8 teaspoon pepper
1 cup cooked tricolor spiral pasta
2 tablespoons nonfat Parmesan cheese topping

Directions

In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with cheese topping. Bake, uncovered, at 375° for 10 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1/2 recipe equals 277 calories, 10 g fat (0 saturated fat), 5 mg cholesterol, 238 mg sodium, 38 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat, 1/2 lean meat.

Originally published as Zucchini Pasta Casserole in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p219