ZUCCHINI PASTA BAKE
The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!
Provided by RUTH GOOCH
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 37.2 g, Cholesterol 15 mg, Fat 7.9 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 3.1 g, Sodium 336.1 mg, Sugar 2.4 g
ZUCCHINI PASTA CASSEROLE
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
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 305 calories, Fat 15g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 668mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE
A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!
Provided by Clara Taliaferro
Time 3h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
- Bake zoodles in the preheated oven for 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
- Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
- Bake until cheese is melted and bubbly, about 30 minutes.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 9.7 g, Cholesterol 75.2 mg, Fat 20.8 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 312.6 mg, Sugar 3.8 g
ZUCCHINI NOODLE CASSEROLE
One of my favorite low-calorie dishes that makes me forget about pasta!
Provided by Jennyslocks
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.
- Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.
- Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 25.7 g, Cholesterol 13.8 mg, Fat 16.7 g, Fiber 4.8 g, Protein 12 g, SaturatedFat 4.4 g, Sodium 618.1 mg, Sugar 14.7 g
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