Zucchini Pasta Casserole Recipe

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Zucchini Pasta Casserole Recipe
Zucchini Pasta Casserole Recipe photo by Taste of Home
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Zucchini Pasta Casserole Recipe

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4.5 3 4
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Originally published as Zucchini Pasta Casserole in Reminisce Extra April 1997, p47

Nutritional 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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  • 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.
Originally published as Zucchini Pasta Casserole in Reminisce Extra April 1997, p47

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Happydaz User ID: 9430583 289797
Reviewed Jun. 7, 2018

"Family really liked this. I accidentally left out the peppers. Had them all cut up but they never made it to the pot. I did add some small tomatoes that I halved as well as a can of diced tomatoes. Also quadrupled the amount of zucchini and the pasta noodles to make sure thee was leftover for everyone to take to work. Did not find it dry at all. Great meal for all the zucchini we will be getting soon."

MY REVIEW
ediemod User ID: 6821504 42025
Reviewed Apr. 2, 2014

"It tasted good but it was too dry."

MY REVIEW
menlo User ID: 407561 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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