Zucchini Pasta Bake Recipe - Allrecipes.com
Zucchini Pasta Bake Recipe
  • READY IN 45 mins

Zucchini Pasta Bake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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.
  2. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
  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.
  4. In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
  5. Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2009

Well, this turned out delicious with just a few changes. First of all, I added one small chopped red pepper because the more veggies the better! I used one can(14.5 oz.) petite diced tomatoes (undrained), in place of the fresh tomato. I figured this would help with the dryness other reviewers mentioned. I doubled the garlic, basil and oregano. I use much less pasta, otherwise it will be dry. I skipped mixing together the parmesan and crackers,(who needs more dishes to wash), opting instead to just sprinkle them both on separate at the end,(I only used about 6 buttery crackers). I would highly recommend this recipe as a way to help use up your abundance of zucchini. Give it a try!

 
Most Helpful Critical Review
Aug 03, 2011

I enjoyed playing with this recipe, but I can only give it three starts because I can't even imagine how dry it would have been if I hadn't made alterations. I cut out the cracker/ parm filling entirely. Then I used 2 tomatoes instead of one. I also added half a can of tomato paste and maybe 3/4 of a cup of water. I baked it with Panko bread crumbs on top. It was great. I would add even more paste/ water/ maybe milk? in the future.

 
Oct 12, 2007

With a couple changes, this recipe is SOOOO good!! Like previous posters I added a can of cream of chicken soup to the main mixture. I also added a pound of browned italian sausage. I used bread crumbs in place of the crackers. Unbelievebly delicious! I ate it 3 days in a row!!

 
Jul 10, 2004

This was a very good dish. I did a little altering but it turned out really good. I added ground beef and a small can of tomato sauce. It was wonderful. We have an abundance of zucchini in our garden right now, and it was nice to enjoy a different dish that used our zucchini. Thanks!!

 
Oct 25, 2008

YUM! I rated this 4 only b/c I "tweeked" the ingredients. I heeded the comments of others about being dry, so I omitted the crackers & used only a fraction of the amount of pasta (~1/3). For additional flavor I added red & green peppers. Again, YUM! With mods, this dish is a favorite w/my family! P.S. I simply cannot imagine adding canned soup to all these wonderful fresh veggies & herbs.

 
Jan 11, 2010

Use 1/2 c. fresh grated Parmesan cheese and 1/2c. dry Italian bread crumbs for topping.. doubled the garlic and use 1 can fire roasted tomatoes--didn't drain. If it still looks like it's going to be too dry you can always add a small can of tomato juice or V8 juice and extra shredded mozzarella cheese. If you need to feed meat eaters add a link or 2 of turkey/chicken Italian sausage--sliced or crumbled. Serve with a salad and garlic bread.

 
Aug 12, 2010

Very good, I used 4 large ripe plum tomatoes, added a chopped red pepper, doubled the basil and oregano and left out the celery flakes -- didn't have a full cup of mozzarella so I just sprinkled in what I had -- everyone enjoyed it!

 
Apr 15, 2009

SO GOOD! I used whole wheat spaghetti noodles (it's all I had) and I halved it because it's only for me BUT I put in the full amount of seasoning - a very good decision. I used a 14.5oz can of diced tomatoes since I didn't have a large tomato on hand, and this helped to keep it from getting too dry. I added a can of mushrooms and left out the salt and pepper (mainly because I forgot). So filling and healthy! I will definitely make this again!

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 336 mg
  • 13%

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

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