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Zucchini Pasta Casserole

 Zucchini Pasta Casserole
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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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: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.