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Zucchini Pasta Bake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savor the crispy Parmesan and rich, melted mozzarella in this delightful baked pasta with fresh summer tomatoes and zucchini from the garden.
Ingredients:
  • 8 ounces penne pasta
  • 0.25 cup Parmesan cheese
  • 0.5 cup crushed saltine crackers
  • 1 tablespoon olive oil
  • 0.5 onion, chopped
  • 2 cups chopped zucchini
  • 1 tomato, chopped
  • 2 cloves garlic, minced
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 1 pinch dried celery flakes
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
Instructions:
  • First, bring a generously salted large pot of water to a vigorous boil. Add the penne pasta and cook for 10 to 12 minutes until it reaches the perfect al dente texture. Drain the pasta thoroughly. Next, lightly grease a medium casserole dish.
  • Preheat the oven to 350°F (175°C) while blending Parmesan cheese and crackers in a food processor until well combined.
  • - "Heat oil in a skillet over medium heat. Sauté onion until tender, then add zucchini, tomato, and garlic. Season with oregano, basil, celery, salt, and pepper. Cook until zucchini is tender."
  • Combine the pasta, vegetable mixture, and mozzarella cheese in the casserole dish, then sprinkle the Parmesan cheese mixture evenly on top.
  • Bake in the preheated oven for 25 minutes, or until the topping is lightly browned. Let it stand for 5 minutes before serving.

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