Description
The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It’s great at the height of summer when the tomatoes and zucchini come straight from the garden!
Ingredients
- 8 ounces penne pasta
- ¼ cup Parmesan cheese
- ½ cup crushed saltine crackers
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 cups chopped zucchini
- 1 tomato, chopped
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pinch dried celery flakes
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne pasta
- cook for 10 to 12 minutes
- until al dente
- and drain. Lightly grease a medium casserole dish.
- Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor
- thoroughly mix the Parmesan cheese and crackers.
- Heat the oil in a skillet over medium heat. Place the onion in the skillet
- and cook and stir until tender. Mix in the zucchini
- tomato
- and garlic
- and season with oregano
- basil
- celery
- salt
- and pepper. Continue to cook and stir until the zucchini is tender.
- In the prepared casserole dish
- mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
- Bake 25 minutes in the preheated oven
- or until the topping is lightly browned. Allow to sit 5 minutes before serving.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6