Roasted Zucchini Casserole

Roasted zucchini with onion and layered with marinara sauce and pasta. A meal-in-one with a salad and rolls. Cant get better than that A great way to use up your zucchini crop in the summer..

Roasted Zucchini Casserole Ingredients

• 3 medium zucchinis, sliced

• 2 medium onions, sliced

• 3 tablespoons olive oil

• salt and ground black pepper to taste

• 1 (16 ounce) package penne pasta

• 1 (28 ounce) jar marinara sauce

• cup grated Parmesan cheese

How to Make Roasted Zucchini Casserole

1. Preheat oven to 400 degrees F (200 degrees C).

2. Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.

3. Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).

4. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.

5. Lightly grease a 9x13-inch baking dish.

6. Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.

7. Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

Roasted Zucchini Casserole Nutritions

• Calories: 375 calories

• Carbohydrate: 59.5 g

• Cholesterol: 6.4 mg

• Fat: 10.6 g

• Fiber: 5.7 g

• Protein: 12.3 g

• SaturatedFat: 2.6 g

• ServingSize:

• Sodium: 489.7 mg

• Sugar: 13 g

• TransFat:

• UnsaturatedFat:

Roasted Zucchini Casserole Reviews

• Tried it tonight and it was great I added two cloves of garlic (minced) with the zucchini and onions, and skipped heating the marinara sauce separately (seemed like overkill). Will definitely make again

• This recipe has a lot of potential. It is a simple and filling vegetarian dish. I only used half an onion and added mushrooms and a couple cloves of fresh, minced garlic while tossing the vegetables with olive oil and it came out pretty good. I used the parmesan cheese, but think I will try mozzarella next time.

• I made a couple of changes, instead of pasta I use spaghetti squash, I also added green peppers mushrooms and garlic. I layered it with the spaghetti squash first then I put the marinara sauce then I put Parmesan cheese and then I put the vegetable mixture on top and on top of that I put mozzarella cheese. I also added a touch of lemon pepper, cayenne and celery salt. It was a Maysey

• Others said this was too dry; before placing the penne pasta in a casserole/baking dish spray with non-stick spray. Place a little bit of a good marinara sauce (Bertolli brand with burgandy wine flavor) in the bottom of the dish, add the penne pasta & marinara sauce, toss lightly to coat the penne. Then top the coated pasta with any remaining marinara sauce. -- Meanwhile, roast the zucchini & onion slices (one onion). -- Top pasta with zucchini & onion mixture, then a good parmesan cheese. --- I lastly sliced lengthwise 3-4 roma tomatoes to place on top, salt & pepper and/or Mrs. Dash garlic seasoning. Cover with plastic wrap; set in refrigerator overnight. Before baking bring casserole to room temperature, bake. Serves 8+ with a good Italian salad.

• This was pretty good except I overcooked my pasta. Otherwise I liked it. It was a good way to use some of the bountiful zucchini from the garden I did add a little mozzarella to the layers just because I love cheese

• We enjoyed this but I likely wont make it again. It was a tad dry but we did enjoy it for dinner. The leftovers were tossed out since no one was interested in seconds. Besides being a little on the dry side - you need to be prepared to add some additional seasoning to taste.

• This dish was amazing. I mixed the marinara sauce with the noodles, and added green peppers and bacon to the top layer. I fried the bacon, then the vegetables until a bit soft on top of the stove, then layered them onto the noodles, and topped it with some cheddar cheese. We had Parmesan as an option. Delicious

• Family loved it

• Nothing too creative. Tomato basil sauce for flavor. Zucchini , squash, and onion. Use refrigerated tortellinis. Top off with a bunch 1+ cup of parmesan cheese. Awesome conclusion.

• I made this for my 14-year old granddaughter who generally liked it. My husband and I loved it. I changed just a couple of things. I added Italian sausage, garlic, and Italian seasoning. Will try adding mozzarella as well next time. Definitely a repeat

• Since its just my husband and I, I decreased all measurements. However, I did use about 3/4 jar of marinara sauce. I added mushrooms and garlic to the veggies, as well as some Mozzarella to the Parmesan. I did not heat the marinara and baked it only 15-20 minutes. We enjoyed it, and I will make it again

• I added fresh minced garlic and fresh mushrooms to my roasted veggies. For the pasta I used lumaconi noodles. Sprinkled Parmesan on the top before putting mozerella on top. Delicious

• The roasted onion/zucchini added such a nice flavor. Hubby who doesnt like veggies gobbled it all up and wanted moreI used 5 baby zucchini and approx. 1 1/2 large white onion. I didnt use all the pasta and sauce so I would cut that in about half next time . Also would start baking the onion ahead of baby zucchini if using those to avoid them getting overcooked like mine did a bit. This will become a regular Great recipe

• I was very excited to try this recipe but it was not good, not even a little good. I was trying to think of advice to make this more palatable - maybe try grilling the vegetables, or broil the vegetables at the end of the roast, maybe try smoked mozzarella cheese, maybe try white sauce instead of red sauce. My ultimate recommendation is to go straight to a different recipe.

• 3 zuchinnis of what size? Since the size of zucchinis varies considerably, a weight would be a better measurement for the ingredient list. I also found the amount of pasta to be excessive for the 28oz of sauce making the dish somewhat blah. Though I will use the recipe again cutting the pasta in half, using more zucchini and Parmesan cheese.

• Made my own sauce, included 2 slices of finely chopped onion, skipped the roasted onion; used sheet pan for roasting the zucchini; 8oz gluten free penne pasta; 8oz whole mushrooms as middle layer, 2T parmesan; yes, I will make it again regularly.

• This is a very nice casserole thats fairly simple to throw together. I do think it could use more seasoning throughout the whole dish, as the only real flavor comes from the cheese on top, and the marinara that its cooked in (which didnt provide as much overall flavor as Id hoped it would). I would also use more sauce than called for, just because I prefer a saucier pasta dish. I used 1 large zucchini, and that worked to cover the pasta evenly. I think I would maybe use more throughout the dish instead of just as a topping, or add additional vegetables in the future. I also used bowtie pasta in place of penne, as thats what I had. Finally, I think I would use a meltier cheese on top next time--maybe mozzarella or even some cheddar--in combination with the Parmesan. With all that said though, this was still a pleasant side dish to some chicken--and I would make it again with a few tweaks.

• I followed the recipe almost completely. I had a couple of med/lg mushrooms in the fridge, so cut them up and added to the zucchini and onion mixture along with 2 garlic cloves run through my garlic press. I added some shredded mozzarella to the Parmesan, so had about 3/4 cup of cheese instead of 1/2. I had no problems with sogginess. Everything turned out perfectly with the suggested times and temperatures. I used whole wheat penne. Very healthy and satisfying dish

• Really easy to make and since I always have so much zucchini Im always trying to find ways to use it. Flavors are great - After reading the reviews I did add minced garlic to the onions. I also roasted the onions alone for the 1st 15 minutes then added the zucchini so it didnt get overdone. I didnt have pasta but really want to make this so I substituted quinoa which worked fantastic. Ill make it again with pasta next time as I think that would be great too. A