Zucchini Pasta Casserole
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
Ingredients
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1 cup diced zucchini
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1/2 cup diced green pepper
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1/2 cup diced sweet red pepper
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1/4 cup diced onion
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2 tablespoons vegetable oil
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1/4 cup Italian-seasoned dry bread crumbs
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 cup cooked tricolor spiral pasta
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Grated Parmesan cheese, optional
Directions
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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.
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