Zucchini Pasta Bake
This meal uses fresh vegetables. It has melted cheese and a crunchy top.
It works well in the summer. You can use zucchini and tomatoes from a garden.
By Nadia Kovalenko
Posted October 30, 2026Share
Time
Calories
Servings
Difficulty
Description
This meal uses fresh vegetables. It has melted cheese and a crunchy top.
It works well in the summer. You can use zucchini and tomatoes from a garden.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 13
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
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1
Boil a pot of salted water. Cook the penne for 10 to 12 minutes. Drain the pasta. Grease a medium baking dish.
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2
Set the oven to 350 degrees F. Use a blender to mix the Parmesan cheese and crushed crackers.
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3
Heat oil in a pan on medium heat. Cook the onion. Add the zucchini, tomato, and garlic. Stir in the oregano, basil, celery, salt, and pepper. Cook until the zucchini is soft.
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4
Combine the pasta and vegetable mix in the baking dish. Stir in the mozzarella. Spread the Parmesan mixture on top.
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5
Bake for 25 minutes until the top is brown. Let it sit for 5 minutes before you serve it.
Nutrition Facts
Servings 6
Amount Per Serving
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Calories 271 kcal
% Daily Value *
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Total Fat 8g
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Saturated Fat 3g
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Cholesterol 15mg
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Sodium 336mg
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Total Carbohydrate 37g
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Dietary Fiber 3g
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Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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