Recipe by Calliecat
"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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salt and ground black pepper to taste
1 (16 ounce) package
1 (28 ounce) jar
grated Parmesan cheese
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.
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.
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!
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!
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.
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Zucchini Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 95
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