Zucchini Pasta Casserole Recipe

Zucchini Pasta Casserole Recipe Zucchini Pasta Casserole Recipe photo by Taste of Home Rating 4

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

This recipe is:

Quick

Diabetic Friendly

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Zucchini Pasta Casserole 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 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.

Diabetic Exchanges: One serving (prepared without Parmesan cheese) equals 3 fat, 2 starch, 1 vegetable; also, 305 calories, 668 mg sodium, trace cholesterol, 37 gm carbohydrate, 7 gm protein, 15 gm fat.

Originally published as Zucchini Pasta Casserole in Reminisce Extra April 1997, p47

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Zucchini Pasta Casserole Recipe

Zucchini Pasta Casserole

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(1-1) of 1 reviews

Reviewed on Aug. 13, 2009 by menlo

To cut calories and fats I used Olive oil to saute the vegetables and sprayed the casserole dish and it turned out dry. Would using vegetable oil and Crisco to grease the pan make a difference?

 
 
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