Zucchini Pasta Bake Recipe

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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!

—bellydancer

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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.

—cathianne

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78 Ratings

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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!!

—ALIMO1

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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!!

—LES09

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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.

—Perky Penny

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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.

—marysf

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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!

—LOVECED

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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!

—Tricia Long

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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.

Nutritional Information

Zucchini Pasta Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 271
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
** Saturated Fat 3.1g 15 %
** Cholesterol 15mg 5 %
Sodium 336mg 13 %
Potassium 256mg 7 %
Total Carbohydrates 37.2g 12 %
Dietary Fiber 2.8g 11 %
Protein 12.7g 25 %
** Sugars 2.4g
Vitamin A 8 %
Vitamin C 18 %
Calcium 26 %
Iron 19 %
** Thiamin 28 %
Niacin 38 %
** Vitamin B6 12 %
** Magnesium 12 %
** Folate 53 %

* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.