Roasted Zucchini Casserole Recipe -
Roasted Zucchini Casserole Recipe

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.."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  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

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 14, 2014

I was very excited to try this recipe but it was not good, not even a little good. I was trying to think of advice to make this more palatable - maybe try grilling the vegetables, or broil the vegetables at the end of the roast, maybe try smoked mozzarella cheese, maybe try white sauce instead of red sauce. My ultimate recommendation is to go straight to a different recipe.


12 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!

Sep 13, 2014

This was pretty good except I overcooked my pasta. Otherwise I liked it. It was a good way to use some of the bountiful zucchini from the garden! I did add a little mozzarella to the layers just because I love cheese!

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.

Sep 01, 2014

Nothing too creative. Tomato basil sauce for flavor. Zucchini , squash, and onion. Use refrigerated tortellinis. Top off with a bunch 1+ cup of parmesan cheese. Awesome conclusion.

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More

About the Cook

Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Carrot Zucchini Vegetable Casserole

Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.

Zucchini and Ricotta Casserole

See how to make a simple roasted zucchini casserole.

Connie's Zucchini "Crab" Cakes

Discover the secret that makes these crabless cakes taste like the real deal.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States