Roasted Zucchini Casserole Recipe - Allrecipes.com
Roasted Zucchini Casserole Recipe
  • READY IN ABOUT hrs

Roasted Zucchini Casserole

Recipe by  

"Roasted zucchini with onion and layered with marinara sauce and pasta. A meal-in-one with a salad and rolls. Can't get better than that! A great way to use up your zucchini crop in the summer.."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
  3. Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).
  4. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
  5. Lightly grease a 9x13-inch baking dish.
  6. Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.
  7. Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

May 18, 2013

This recipe has a lot of potential. It is a simple and filling vegetarian dish. I only used half an onion and added mushrooms and a couple cloves of fresh, minced garlic while tossing the vegetables with olive oil and it came out pretty good. I used the parmesan cheese, but think I will try mozzarella next time.

 
Mar 10, 2014

Others said this was too dry; before placing the penne pasta in a casserole/baking dish spray with non-stick spray. Place a little bit of a good marinara sauce (Bertolli brand with burgandy wine flavor) in the bottom of the dish, add the penne pasta & marinara sauce, toss lightly to coat the penne. Then top the coated pasta with any remaining marinara sauce. -- Meanwhile, roast the zucchini & onion slices (one onion). -- Top pasta with zucchini & onion mixture, then a good parmesan cheese. --- I lastly sliced lengthwise 3-4 roma tomatoes to place on top, salt & pepper and/or Mrs. Dash garlic seasoning. Cover with plastic wrap; set in refrigerator overnight. Before baking bring casserole to room temperature, bake. Serves 8+ with a good Italian salad.

 

9 Ratings

May 27, 2013

Tried it tonight and it was great! I added two cloves of garlic (minced) with the zucchini and onions, and skipped heating the marinara sauce separately (seemed like overkill). Will definitely make again!

 
Mar 18, 2014

I added fresh minced garlic and fresh mushrooms to my roasted veggies. For the pasta I used lumaconi noodles. Sprinkled Parmesan on the top before putting mozerella on top. Delicious

 
Dec 01, 2013

We enjoyed this but I likely won't make it again. It was a tad dry but we did enjoy it for dinner. The leftovers were tossed out since no one was interested in seconds. Besides being a little on the dry side - you need to be prepared to add some additional seasoning to taste.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 538 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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