Italian Zucchini Pasta Casserole Recipes

ZUCCHINI PASTA CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a large pot, boil water. Add pasta and cook for 8-10 minutes (or according to package instructions). Drain and set aside.
• Meanwhile, heat oil over medium-high heat in a large pan. Once hot, add the onion and thyme and cook for 2-3 minutes until onions are translucent.
• Add zucchini rounds to the onion mixture and cook for 7-8 minutes or until zucchini is tender. Remove from heat.
• In a casserole pan (9x13 or larger), place cooked pasta and spread to an even layer. Pour marinara sauce over pasta, top with cooked zucchini mixture. Sprinkle cheese on top.
• Bake at 350°F for 20-25 minutes, or until cheese is melted.

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

ZUCCHINI PASTA CASSEROLE

Steps:

• 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° for 10 minutes or until heated through.

ZUCCHINI PASTA BAKE

Steps:

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

ITALIAN ZUCCHINI PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Cook pasta according to directions and set aside. Brown Italian sausage, green pepper, and onion in skillet.
• Add in zucchini, spices and tomato soup. Let simmer until zucchini is soft , about 3-4 minutes.
• In a 2 quart casserole dish combine pasta and meat mixture and stir in one cup of cheese. Once combined top mixture with remaining cup of cheese.
• Bake in preheated oven for 20 minutes.

ITALIAN ZUCCHINI CASSEROLE, MY WAY

Steps:

• Pre heat the oven to 350.
• Heat a large non stick skillet and melt you butter over a medium heat.
• Add garlic, onion and zucchini and cook until tender.
• Add salt, pepper, parsley, basil and oregano.
• Mix well and set aside to cool.
• Mix the beaten eggs and the grated cheese until combined.
• Add your cooled veggies to your cheese and egg mixture.
• Separate your crescent rolls out into 4 strips, so there should be two triangles to each strip.
• Lay them in a greased 9x13 baking dish lengthwise and they should just about meet up with the walls of the baking dish and almost cover your entire baking dish.
• Spread the rolls out by working it with your fingers to seal up the seams and for the dough to come to the side of the pan.
• Spread mustard evenly over the dough.
• Pour your egg and veggie mixture into your pan evenly.
• Sprinkle with 1 T. parmesan cheese.

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In a large skillet, cook zucchini in 1 tablespoons olive oil; drain and set aside.
• In same skillet saute onion,and garlic.
• Add tomatoes, basil, oregano, garlic salt, and pepper. simmer for 10 minutes.
• Place in a baking dish and gently stir in zucchini.
• Top with stuffing and Parmesan cheese.
• Bake at 350°F for 20 minutes covered.
• Uncover and sprinkle with mozzarella cheese and bake 15 minutes longer.

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
• In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
• Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
• Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.

ITALIAN ZUCCHINI

Steps:

• In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.