Zucchini and Tomato Pasta Bake

    40 minutes

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

    87 people made this

    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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    Reviews in English (75)


    Well, this turned out delicious with just a few changes. First of all, I added one small chopped red pepper because the more veggies the better! I used one can(14.5 oz.) petite diced tomatoes (undrained), in place of the fresh tomato. I figured this would help with the dryness other reviewers mentioned. I doubled the garlic, basil and oregano. I use much less pasta, otherwise it will be dry. I skipped mixing together the parmesan and crackers,(who needs more dishes to wash), opting instead to just sprinkle them both on separate at the end,(I only used about 6 buttery crackers). I would highly recommend this recipe as a way to help use up your abundance of zucchini. Give it a try!  -  18 Jul 2009  (Review from Allrecipes USA and Canada)


    With a couple changes, this recipe is SOOOO good!! Like previous posters I added a can of cream of chicken soup to the main mixture. I also added a pound of browned italian sausage. I used bread crumbs in place of the crackers. Unbelievebly delicious! I ate it 3 days in a row!!  -  12 Oct 2007  (Review from Allrecipes USA and Canada)


    This was a very good dish. I did a little altering but it turned out really good. I added ground beef and a small can of tomato sauce. It was wonderful. We have an abundance of zucchini in our garden right now, and it was nice to enjoy a different dish that used our zucchini. Thanks!!  -  10 Jul 2004  (Review from Allrecipes USA and Canada)