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Zucchini Pasta Casserole

Rated as 4.17 out of 5 Stars

"MY HUSBAND is the gardener in our family, and I love to create new recipes with the produce. This dish is the result of one of my efforts during an especially bountiful zucchini harvest. --Nettie Gornick Butler, Pennsylvania"
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30 m servings
Original recipe yields 2 servings


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  1. 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.


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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.

I tried this recipe AS WRITTEN and it was bland- when I cook for my husband and I, it has to have some POP! So the 2nd time I tried this, I added some meatless chicken, RED onion and some extra ...