Zucchini Pasta Bake

Recipesfull introduces to you: Italian Recipes. (Zucchini Pasta Bake). The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!

Brief

Prep 15 mins

Cook: 25 mins

Additional: 5 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Zucchini Pasta Bake

Ingredients

8 ounces penne pasta

¼ cup Parmesan cheese

½ cup crushed saltine crackers

1 tablespoon olive oil

½ onion

chopped

2 cups chopped zucchini

1 tomato

chopped

2 cloves garlic

minced

½ teaspoon dried oregano

½ teaspoon dried basil

1 pinch dried celery flakes

salt and pepper to taste

1 cup shredded mozzarella cheese

Ciabatta Bread

World Cuisine

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne pasta cook for 10 to 12 minutes until al dente and drain. Lightly grease a medium casserole dish.

Step 2

Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor thoroughly mix the Parmesan cheese and crackers.

Step 3

Heat the oil in a skillet over medium heat. Place the onion in the skillet and cook and stir until tender. Mix in the zucchini tomato and garlic and season with oregano basil celery salt and pepper. Continue to cook and stir until the zucchini is tender.

Step 4

In the prepared casserole dish mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.

Step 5

Bake 25 minutes in the preheated oven or until the topping is lightly browned. Allow to sit 5 minutes before serving.

Nutritional Information

Zucchini Pasta Bake

Servings Per Recipe:6

Calories: 271.1

% Daily Value *

Protein: 12.7g 25%

Carbohydrates: 37.2g 12%

Dietary Fiber: 2.8g 11%

Sugars: 2.4g

Fat: 7.9g 12%

Saturated Fat: 3.1g 15%

Cholesterol: 15mg 5%

Vitamin A Iu: 379.2IU 8%

Niacin Equivalents: 5mg 38%

Vitamin B6: 0.2mg 12%

Vitamin C: 10.7mg 18%

Folate: 95.4mcg 24%

Calcium: 211.6mg 21%

Iron: 1.9mg 11%

Magnesium: 34.5mg 12%

Potassium: 255.9mg 7%

Sodium: 336.1mg 13%

Thiamin: 0.3mg 28%

Calories From Fat: 70.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.