Bring a large pot of lightly salted water to a boil. Add penne, cook for 10 to 12 minutes until al dente and drain. Lightly grease a medium casserole dish.
Preheat oven to 180 degrees C. In a blender or food processor, thoroughly mix the Parmesan cheese and saladas.
Heat the oil in a frypan over medium heat. Place the onion in the frypan and cook and stir until tender. Mix in the zucchini, tomato and garlic and season with oregano, basil, celery salt, 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.