Zucchini Pasta Casserole
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MY HUSBAND is the gardener in our family, and I love to create new recipes with the produce. This dish is the result of one of my efforts during an especially bountiful zucchini harvest. —Nettie Gornick
Butler, Pennsylvania
SERVINGS: 2
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.
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 Italian-seasoned dry bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup cooked tricolor spiral pasta
- Grated Parmesan cheese, optional
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 Parmesan cheese if desired. Bake, uncovered, at 375° for 10 minutes or until heated through. Yield: 2 servings.