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Zucchini Pasta Casserole Recipe

Zucchini Pasta Casserole Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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 Italian-seasoned dry bread crumbs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked tricolor spiral pasta
  • Grated Parmesan cheese, optional


  • 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. Yield: 2 servings.

Nutritional Facts

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

Reviews for Zucchini Pasta Casserole

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ediemod 42025
Reviewed Apr. 2, 2014

"It tasted good but it was too dry."

menlo 18671
Reviewed Aug. 13, 2009

"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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