Zucchini Pasta Bake Best Dishes

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Zucchini Pasta Bake

"The crunchy Parmesan on top and the gooey melted mozzarella blended at some stage in make this baked pasta dish a actual deal with! It's fantastic at the peak of summer whilst the tomatoes and zucchini come instantly from the garden!"

Ingredients :

8 oz. Penne pasta
1/4 cup Parmesan cheese
half cup beaten saltine crackers
1 tablespoon olive oil
1/2 onion, chopped
2 cups chopped zucchini
1 tomato, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
half of teaspoon dried basil
1 pinch dried celery flakes
salt and pepper to taste
1 cup shredded mozzarella cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

Bring a big pot of lightly salted water to a boil. Add penne pasta, cook dinner for 10 to twelve mins, till al dente, and drain. Lightly grease a medium casserole dish.
Preheat oven to 350 tiers F (one hundred seventy five stages C). In a blender or meals processor, thoroughly blend the Parmesan cheese and crackers.
Heat the oil in a skillet over medium heat. Place the onion within the skillet, and cook dinner and stir till smooth. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook dinner and stir until the zucchini is soft.
In the prepared casserole dish, blend the pasta with the vegetable mixture and mozzarella cheese. Top lightly with the Parmesan cheese aggregate.
Bake 25 minutes inside the preheated oven, or till the topping is gently browned. Allow to sit five minutes earlier than serving.

Notes :

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