Ingredients30 m servings
- In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with Parmesan cheese if desired. Bake, uncovered, at 375 degrees F for 10 minutes or until heated through.
- Diabetic Exchanges: One serving (prepared without Parmesan cheese) equals 3 fat, 2 starch, 1 vegetable; also, 305 calories, 668 mg sodium, trace cholesterol, 37 gm carbohydrate, 7 gm protein, 15 gm fat.
ReviewsRead all reviews 5
Very fresh and tasty. I followed the recipe pretty closely, but I think adding tomatoes would be a pretty good idea. Good use of zuccini though.
I liked this very much and so did my son. My partner hated it and my daughter doesn't like anything haha so she doesn't count. I added cheddar cheese to give it extra umph and I found it lovel...
This was DELICIOUS!!! My kids ate almost the entire pan. I Had some grape tomatoes that I needed to use up, so I halved them and threw them in there too. SOOO YUMMMY!!
This was great! I did a little variation and added a can of tomato sauce. Mmmm.