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Zucchini Pasta Casserole

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

2 servings

Updated: Sep. 30, 2022
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
Zucchini Pasta Casserole
Zucchini Pasta Casserole Recipe photo by Taste of Home
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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

  1. 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.

Nutrition Facts

1 cup: 305 calories, 15g fat (0 saturated fat), 1mg cholesterol, 668mg sodium, 37g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 3 fat, 2 starch, 1 vegetable.