Baked Zucchini and Pasta Casserole
Baked Zucchini and Pasta Casserole brings together tender roasted zucchini and sweet onions with tangy marinara and al dente penne, all kissed with a salty Parmesan finish. It’s comforting yet light, perfect for summer dinners or potlucks when you want a vegetable-forward bake that still feels hearty and satisfying.
- Prep15 mins
- Cook1 hr 5 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
In a large bowl, toss the zucchini and onions with olive oil until evenly coated, then spread the vegetables in a large baking dish.
- 3
Roast in the preheated oven until golden, about 30 minutes; remove from the oven and season with salt and pepper, then lower the oven temperature to 350 degrees F (175 degrees C).
- 4
As the vegetables near the end of roasting, bring a large pot of lightly salted water to a boil; add the pasta and cook, stirring occasionally, until slightly firm, about 11 minutes, then drain.
- 5
Lightly grease a 9x13-inch baking dish.
- 6
Warm the marinara sauce in a saucepan over medium heat until hot; spread the hot sauce in the prepared baking dish, top with the cooked pasta, then the roasted zucchini and onions, and sprinkle with Parmesan cheese.
- 7
Bake in the preheated oven until the sauce is bubbly, 35 to 40 minutes; remove from the oven and let it rest for a few minutes before serving.
- Calories 225.86 kcal Moderate
- Protein 8.83 g Moderate
- Carbs 32.02 g Moderate
- Total Fat 8.05 g Moderate
- Saturated Fat 1.79 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 5.48 mg Low Source
- Sodium 450.91 mg Moderate
- Fiber 3.8 g Moderate
- Sugar 8.32 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 109.16 mg Low Source
- Iron 1.5 mg Low Source
- Potassium 480.18 mg Moderate
- Vitamin A 7.36 mcg_rae Low Source
- Vitamin C 3.91 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Onions 🧅