Zucchini and Tomato Pasta Bake

    Zucchini and Tomato Pasta Bake


    85 people made this

    I make this pasta bake at the height of summer when the tomatoes and zucchini come straight from the garden!

    Serves: 6 

    • 250g penne
    • 1/4 cup Parmesan cheese
    • 1/2 cup crushed saladas
    • 1 tablespoon olive oil
    • 1/2 onion, chopped
    • 2 cups chopped zucchini
    • 1 tomato, chopped
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1 pinch celery salt
    • 1/4 teaspoon salt and pepper to taste
    • 120g grated mozzarella cheese

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. Preheat oven to 180 degrees C. In a blender or food processor, thoroughly mix the Parmesan cheese and saladas.
    3. 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.
    4. In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
    5. Bake 25 minutes in the preheated oven or until the topping is lightly browned. Allow to sit 5 minutes before serving.

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