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Zucchini Pasta Casserole

By: Nettie Gornick  
"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"

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 309 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

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 cooking 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

Directions

  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 degrees F for 10 minutes or until heated through.

Footnotes

  • Diabetic Exchanges: One serving (prepared without Parmesan cheese) equals 3 fat, 2 starch, 1 vegetable; also, 305 calories, 668 mg sodium, trace cholesterol, 37 gm carbohydrate, 7 gm protein, 15 gm fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2008 by Abby Cib 
Very fresh and tasty. I followed the recipe pretty closely, but I think adding tomatoes would... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by ALISONINONTARIO 
I liked this very much and so did my son. My partner hated it and my daughter doesn't like... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2007 by AimeeBrunson 
This was great! I did a little variation and added a can of tomato sauce. Mmmm. MORE

 
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