TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

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


  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 cheese topping. Bake, uncovered, at 375° for 10 minutes or until heated through. Yield: 2 servings.
Originally published as Zucchini Pasta Casserole in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p219

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